Tomyum gung or spicy prawn soup with lime, lemongrass and chilli
This signature Thai soup is spicy, sour and has aromatic notes that pair perfectly with prawns
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 1h : 15m |
| SERVES | 2-3 |
700 ml chicken broth (ingredients below)
40 gms galangal, sliced
80 gms lemongrass, cut into 2cm lengths
2 pcs kaffir lime leaves, shredded
100 gms straw mushrooms halved
200 gms white prawns, peeled, halved-length wise (30pcs/kg)
60 ml fish sauce
60 ml lime juice
10 gms small bird’s-eye chillies, lightly ground
20 gms roasted chilli paste (ingredients below)
2 gms dried chilli, fried
5 gms coriander leaves
For Nam Phrik Phao (roasted chilli paste)
30 gms dried chillies, halved lengthwise, seeded
100 gms shallots, peeled, finely sliced
50 gms garlic, peeled, finely sliced
50 gms dried shrimps, ground
A pinch of salt
80 ml fish sauce
200 gms tamarind juice
100 gms sugar
200 ml vegetable oil
For Nam Soup Gai
1 kg chicken bones
40 gms coriander roots, crushed
40 gms crushed garlic
400 gms Chinese radish, cut into quarters
10 gms white peppercorns, crushed
Salt to taste
1. For roasted chilli paste: Roast the dried chillies, shallots and garlic in a wok over low heat for 4-5 minutes, and then pound in a mortar until fine. Add ground dried shrimps and salt. Continue to pound to a fine smooth paste. Fry the pounded ingredients with oil in a wok over low heat until fragrant. Season with fish sauce, tamarind juice and sugar. This roasted chilli paste can keep for 2 weeks if refrigerated.
2. For chicken broth: Wash the chicken bones, removing any excess fat. Place the chicken bones in a large stock pot. Add water and leave to rest for 10 minutes. Add salt. Wrap the herbs in a kitchen cloth and tie the top with a string to make a bag. Place the bag in the stock pot and bring to the boil. Add Chinese radish, and boil for 15 minutes, then reduce the heat. Simmer very gently for 2 hours. Skim off any surface foam that accumulates during cooking. Remove from the heat, and rest for 20 minutes. Then strain the stock through a fine mesh sieve. Leave to cool completely. Store in the refrigerator or freeze for later use.
3. Spicy Prawn Soup with Lime, Lemongrass and Chilli: Bring the chicken broth to a boil. Add galangal, lemongrass, kaffir lime leaves and straw mushrooms, and simmer gently for 4-5 minutes. Add the prawns and simmer for another 5 minutes. Season to taste with sugar, fish sauce, lime juice, small bird’s-eye chillies, and roasted chilli paste.
4. To serve: Serve hot in heated soup bowls, garnish with fresh coriander leaves and fried dried chilli. Serve immediately.
Recipe courtesy: The Dusit Dubai Hotel
Image courtesy: Shutterstock