Spicy prawn soup with lemongrass (Tom Yam Kung)
By Babali du blog Couleur Kémia
Rate this recipe
4.3/5
(17 Votes)
Ingredients
- 3 cups chicken stock
- 250g peeled prawns
- 2 cloves garlic
- crushed
- 5 leaves of bergamot
- 3 slices of galangal
- ¼ cup fish sauce (Nam Pla)
- 2 stalks lemongrass
- chopped 2 3 cm approx.
- 2 green onions
- 5 Thai green chilies to taste (depending on your taste)
- 1/2 cup straw mushrooms
- 1/4 cup lime juice
- 1 teaspoon chili paste grilled
- 1 tablespoon chopped coriander.
Details
servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Slice finely the green onion.
Crush the garlic
Step 2
Bring the bouillon to almost boiling point. Add the garlic, bergamot leaves, galangal, fish sauce and onions, then the mushrooms and the hot peppers.
Step 3
Simmer for a few minutes. Add the prawns and boi. Leave to cook for a few minutes. When cooked, add the lemon juice and chilli paste to the pot.
Step 4
Pour the soup into a bowl, stir and garnish with fresh coriander.
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