Recently I spent the morning working with my pot plants just out the back door. I had sad tomato plants that needed to be potted up before I lost them, and a cucumber similarly needing potting. Soon enough I was spending the morning working with plants, repotting, weeding, tidying, even a little painting, and all the time I was with my family and friends! A storm was looming, due around lunch time, so I knew that my time was limited, but planned to work until driven indoors.
I spent time with my late mum via the beautiful yellow gerbera that she had given me eight years ago, and the lavender that I had dug from her garden after she passed, there’s even a juvenile lavender now growing in a large pot, home to a small mandarin tree.
Yellow Gerbera – a gift from mum -2016
Lavender dug up from mum’s garden.
Self sown lavender in the mandarin tree pot.
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Spicy, fresh, tangy – delicious!
"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
-
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
-
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.
- 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.
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.
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