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Tom Yum Goong, Chef LeeZ Thai Cooking Class Bangkok

Ingredients

ChefLeeZ - Cooking - Tom-Yum-Goong - Creamy

Tom Yum Gung – Spicy Sour Shrimp Soup – Chef LeeZ Thai Recipe

3 river prawns (medium)
1 cup Shrimp stock (See Prawn Stock Instructions)
50 g straw mushroom
3-5 bird eye chilies
3, 4 cm diagonally cut pieces of lemon grass
1 tbsp fish or soy sauce
2 tbsp coconut cream
2 small pieces of galangal ( 2cm x 2 cm)
1 tbsp lime juice
1 small coriander root (2.5 cm long)
1 coriander leaf
2 kaffir lime leaves
1 tbsp shrimp paste or shrimp oil
2 tbsp tamarind paste

 

Additional Information

 

Add lemon grass, coriander root and galangal, stir bring to a boil add straw mushroom when the mushrooms are cooked add the tom yum chili paste

 

Rating: 1 serving
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Instructions

  1. SHRIMP STOCK: Wash the shrimp, clean them by removing the head and knifing out the guts in front of the body muscle and behind the eyes and placing this in a separate container for use in making shrimp paste, then remove the ecto-skeleton (shell) by pulling the legs off the belly (either left to right or right to left then pull the shell up and over the back, slice down the middle of the back to expose the food vein and remove it. Place the prawn shells in a large pot with the water. Heat to a boil then strain shells from the broth (stock).
  2. SHRIMP OIL: Heat half cup of oil over medium heat in large wok. Add half cup of shrimp guts to the oil stirring constantly a few minutes until Shrimp and oil is pink then remove from heat. Strain shrimp guts from the oil, set aside oil, discard guts. Save for cooking Pad Thai with shrimp, or serve on top of Tom Yum Goong. And use with any stir fry recipe that includes shrimp. ( color, aroma, and flavor.)
  3. CLEAR SOUP:
    1. Bring the shrimp stock to a boil in a pot over medium heat.
    2. Add lemongrass, coriander root and galangal, stir bring to a boil add shrimp and straw mushroom for two minutes until aromatic.
    3. Add fish sauce to the soup when shrimp turns pink, add kaffir lime leaves and broken birds eye chili (break chili by pressing it with the flat side of a knife or hitting it with the flat side of meat clever), over high heat stir then turn off heat.
    4. Add lime juice and stir.
    5. Remove and discard the lemongrass stem, galangal,coriander root, kaffir lime leaves from soup.
    6. Pour the soup into a serving bowl, garnish with coriander leaf and serve.
  4. CREAMY SOUP:
  5. Bring the shrimp stock to a boil in a pot over medium heat
  6. Add lemongrass, coriander root and galangal, stir bring to a boil add Shrimp, straw mushroom for two minutes until aromatic.
  7. Add fish sauce to the soup when prawns turn pink, add kaffir lime leaves and broken birds eye chili (break chili by pressing it or hitting it with the flat side of meat clever), Add tamarind paste
  8. Add tom yum chili paste then stir till mixed, turn off heat. Add coconut cream, and stir. Remove and discard the lemongrass stem,galangal,coriander root, kaffir lime leaves from soup
  9. Pour the soup into a serving bowl, garnish with coriander leaf, shrimp oil, and serve.

Notes

Tom Yum Goong – Thai Recipe