Tom Yum Goong

ต้มยำกุ้ง · Tom Yum Goong

Ingrédients11

• large prawns400 g
• water800 ml
• lemongrass stalks2
• galangal30 g
• kaffir lime leaves6
• Thai bird's eye chilies4
• straw mushrooms150 g
• fish sauce3 tbsp
• lime juice3 tbsp
• roasted chili paste1 tbsp
• cilantro2 tbsp

Préparation

1. Peel the prawns, leaving the tails on, and reserve the shells.
2. Bruise the lemongrass and slice the galangal; tear the lime leaves and lightly crush the chilies.
3. Simmer the prawn shells in the water for 10 minutes, then strain and return the stock to the pot.
4. Add lemongrass, galangal, lime leaves, and chilies; simmer for 5 minutes.
5. Add the mushrooms and prawns and cook until the prawns turn pink, about 2 to 3 minutes.
6. Stir in the roasted chili paste and fish sauce.
7. Remove from the heat and stir in the lime juice.
8. Taste and adjust the sour, salty, and spicy balance, then garnish with cilantro.