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Tomyam Kung : Thai Recipe


1 pound of medium-size prawns
A dozen mushrooms
tom yam kungImage by shok via Flickr

1 stalk of lemon grass
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
4 cups of water
1/2 cup of roughly chopped coriander leaves


Remove the prawn shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil.

Bring water to boil, then add lemon grass, lime leaves, and prawns. When the prawns turn pink, add mushrooms, ginger, peppercorns, and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.

Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander.

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