Tom Yum Goong (Prawn Tom Yam)

Ingredients

• 5 dried chillies (soaked to soften)
• 5 fresh red chillies
• 2 cloves garlic
• 1 inch ginger
• 1 inch galangal
• 1 stalk lemongrass (white part only)
• 3 shallots or 1 small onion
• 1 tbsp coconut palm sugar
• 1/2 tsp shrimp paste (belacan)
• 1 tsp cilantro roots
• 2 tbsp vegetable oil
• Ways--> Blend all ingredients together & keep in a sterilised jar in the fridge for up to 1 month.
• 4 cups prawn or chicken stock
• 5 kaffir lime leaves (roughly torn or cut)
• 1 stalk lemongrass (cut into 1 inch pieces)
• 3 tbsp Tom Yum paste (homemade or bottled)
• 1 medium yellow onion (quartered)
• 1 cup mushroom of choice (cut into bite sized pieces)
• 2 cups vegetables of choice (cut into bite sized pieces)
• 8-12 large sized prawns
• 1 tbsp lime juice (to taste)
• 2 tbsp fish sauce (to taste)
• 1/2 tsp salt (to taste)
• 1 tomato (cut into bite sized pieces)

Instructions

1. 1

   --- Steps ---

2. 2

   Combine stock, tom yum paste, onion, lemongrass & lime leaves in a pot on medium high heat, bring to a boil.

3. 3

   Add mushrooms, vegetables, prawns, fish sauce, salt & stir, bring to a boil.

4. 4

   Taste to adjust seasoning, continue simmering until prawns & vegetables are cooked, add tomatoes & lime juice then immediately turn off the heat.

5. 5

   Garnish with cilantro & serve with noodles or rice.