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Name: Tom Yum Goong
Total time: 30 min
Yield: Serves 4
Cuisine: Thailand
Ingredients: 400 g large prawns; 800 ml water; 2 lemongrass stalks; 30 g galangal; 6 kaffir lime leaves; 4 Thai bird's eye chilies; 150 g straw mushrooms; 3 tbsp fish sauce; 3 tbsp lime juice; 1 tbsp roasted chili paste; 2 tbsp cilantro

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Thailand30 minServes 4作成済み

Tom Yum Goong

ต้มยำกุ้ง · Tom Yum Goong

材料11

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

魚介その他調味料・スパイス野菜果物

作り方

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