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19 December 2012,20:49 by
Ponmathi Srilekha.S

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TOM YUM KUNG

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • In a soup pot, pour in water or stock and bring to the boil over medium heat.
  • Add galangal, lemongrass, kaffir lime leaves and pickled garlic.
  • When it boils again, add straw mushrooms and cook until just done.
  • Season with roasted chili paste. Light soy sauce, salt, sugar and lime juice. Stir to combine.
  • The taste should be sour and salty. Add vegetarian prawns and cook for further 3 minutes until they are done.
  • Add coconut milk and cook until boiling. Add hot chilies and coriander, turn off the heat.
  • Dip out into a serving bowl, garnish with kaffir lime leaves, coriander leaves, lemongrass and hot chilies.
  • Serve hot.

INGREDIENTS

  • 500 ml water or noodle stock 
  • 10 slices young galangal
  • 4 stems lemongrass, diagonally sliced
  • 5 kaffir lime leaves, torn 
  • 2 bulb pickled garlics, bruised
  • 15 straw mushrooms, halved
  • 2 tablespoons vegetarian roasted chili paste.
  • 5 tablespoons light soy sauce
  • 1 teaspoon sea salt
  • 2 teaspoons sugar
  • 5 tablespoons lime juice
  • 8 vegetarian prawns
  • 300 ml coconut milk
  • 10 hot chilies, pounded
  • 4 coriander plants, cut into ½" slices 
  • Kaffir lime leaves, coriander leaves, diagonally sliced 
  • Lemongrass and hot chilies for garnish


 

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