Basil’s Tom yum goong
- Preparation and cooking time
- Total time
- + making stock
- Easy
- serves 4
Ingredients
- 20 (if making stock very large shell-on prawns or tiger or shell-on prawns, peel the prawns and use the shells and heads)
- 2 sticks lemongrass, finely sliced
- 5 slices galangal
- 200g straw mushrooms, halved
- 50ml (about 1 lime) lime juice
- 2-3 bird’s-eye chillies, lightly crushed
- 2-3 tbsp fish sauce
- 2-3 makrut or lime leaves, torn
- 2 handfuls fresh coriander, cut into short lengths
- 4 sticks lemongrass
- root and stalks off a large bunch coriander
- 3 shallots
- 5 slices galangal
- 4 makrut or lime leaves
Method
- STEP 1
To make the stock, pound the lemongrass, coriander and shallots with a mortar and pestle or whizz them in a processor. put all the ingredients in a pan with 1 litre boiling water and the prawn shells. Simmer for one hour, then strain (you should have about 600ml).
- STEP 2
Bring the stock to the boil. Add the lemongrass and galangal and cook for a few minutes until fragrant. Add the prawns and the mushrooms and simmer for 2 minutes or until cooked through. Season with lime juice, chillies and fish sauce. Sprinkle on the lime leaves and coriander.
