Tom yam kung
Chef Nooror Somany Steppe’s tom yam kung recipe
2 servings
For prawn stock
Ingredients:
4 prawn heads and shells
2 crushed lemongrasses
2 coriander roots
2 crushed shallots
3 cups of water
Instructions:
Bring a pot of water to boil over medium heat.
Add shrimp heads and shells, coriander roots, crushed lemongrass, and crushed shallots. Add a little salt and turn off the heat.
For tom yam kung
Ingredients:
4 river prawns
3 cups of prawn stock
1 lemongrass (crushed and finely chopped)
2 leaves of Bergamot leaves (finely shredded by hand) 2 leaves
2 crushed coriander roots
5 crushed bird’s eye chillies
3 straw mushrooms (sliced lengthwise)
6 grams of thinly sliced galangal
2 leaves of coriander leaves for garnish
For seasonings
3 table spoons of fish sauce
2½ tablespoons of lime juice
1½ tablespoons of sugar
1 tablespoon of roasted chilli paste
Instructions:
Bring stock to a boil over medium heat.
Continue to boil, adding crushed lemongrass and coriander root.
Add straw mushrooms, river prawns, galangal, and bergamot leaves. Season with fish sauce, sugar, and roasted chilli paste. Allow to boil a little longer.
Turn off the heat. Add bird’s eye chillies and lime juice, and remove the coriander roots. Pour into serving bowls.
Garnish with cilantro leaves.
Extra tips from the chef:
Adding the lime juice after turning off the heat makes the tom yam more fragrant.
Adding the bergamot leaves after the shrimp enhances the shrimp’s aroma.
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