Thai

This delicious soup is the perfect addition for your Thai Banquet – it is spicy, fresh and tangy, how tangy depends on how you like it – how much lime juice you use. How spicy depends on how spicy you like it and how much chilli you add…

We often enjoy this soup for a light meal on a hot summers’ night – it is absolutely perfect, light, fresh and flavoursome.

Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

"Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use..."

Category: Soup, Starter

Style: Asian, Gluten Free, Thai

Keyword: Lemongrass, Prawn Soup, Prawns

Quantity: 2

Author: sbaskitchen

Ingredients

500 ml chicken stock
20 g shallots, peeled & sliced
20 g galangal, chopped
20 g lemongrass, bashed
20 g small hot chilies, whole
4 kaffir lime leaves
Fresh lime juice
1 tsp fish sauce
1 tsp palm sugar
6 green prawns - tiger if you can get them
20 g straw mushrooms, cut into halves
1 spring onion - green part only, finely shredded on the angle
6 snow peas,cut into julienne cut into julienne
To garnish
2 Kaffir lime leaves, cut into fine chifonade
Fresh coriander leaves

Instructions

Peel & devein the prawns. Set aside
Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
Strain the broth, discard the solids and return the broth to a clean saucepan.
Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
Divide evenly between two serving bowls
Sprinkle the kaffir chiffonade and coriander leaves to garnish.
Serve hot.

Notes

You may substitute diced chicken for the prawns. The dish is then called Tom Yam Gai. I
believe that fresh fish would also work wonderfully .
Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
I like to add some fresh seasonal vegetables when I can.

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Until next time…

Happy Cooking & Bon appétit!

Links

A Thai Banquet – Sweet, Hot, Sour, Salty Bitter – Delicious!
Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.

While it sounds like someone has gone crazy in the kitchen, this is what Thai food is all about, balance and flavour, and there’s one thing I learned when taking a class in Thailand… That is if you need to adjust one element, you must slightly adjust other elements as well. This sounded a little strange – needs more salt? Add more salt – but also a little more sweet and sour as well!

Wat Chalong – Phuket

The combination of sweet, hot, sour, salty and bitter is wonderfully refreshing, and leaves you reaching for more. Chilli is one of the most important ingredients, providing the heat in Thai Cuisine, but there are a number of other key ingredients used to provide the balance, flavour and aroma unique to Thai food. These ingredients are fish sauce, coconut milk and cream, galangal, kaffir lime leaves, palm sugar and lemon grass.

Like many of us, the people of Thailand love to share a meal together, and a Thai banquet is the perfect way to share a meal with family and friends. There are no individual courses – Everything is placed in the middle of the table for everyone to share – a soup, a curry, a steamed or fried dish, a salad, a vegetable dish, the sauces/condiments, and rather than fried rice, a large bowl of steamed rice is served. A platter of seasonal fresh fruit makes the perfect simple and refreshing finale to such a delicious meal.

Over the next week or so, I will be sharing a number of dishes that we enjoy when we plan a Thai banquet. We hope that you enjoy the flavours and aromas of Thai cooking as much as we do. The first dish on the table is Tod Man Goong (Deep Fried Shrimp Patties).

Tod Man Goong (Thai Prawn Cakes)

Servings: Makes 12
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These fantastic little patties, are packed full of flavour and a Thai Banquet in our home would not be complete without them.

Ingredients

300 g green prawn meat
1 egg
1 clove garlic (chopped)
10 g coriander (finely chopped)
1 tbsp oyster sauce
1 tsp sugar
1 tsp soy sauce
1/2 tsp Maggi seasoning sauce
1/2 tsp sesame oil
40 g breadcrumbs
40 g minced pork fat or lard
Ground black pepper to taste
Sweet plum sauce (to serve)

Directions

Mince the prawn meat and lard/pork fat.
Combine with remaining ingredients and mix well.
Form into small patties.
Coat in breadcrumbs and place on try in fridge for half an hour or longer if possible.
Deep fry in hot oil until golden brown.
Serve hot with sweet plum sauce, separately.

Notes:

Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p35.
You can substitute minced white fish meat for the prawns, the dish is then called Tod Man Pla.
These make a wonderful dish to share as part of a Thai Banquet, equally, served with a green mango or pawpaw salad, they make a delicious entree or main course.