Ingredients:
1/2 liter Chicken Stock |
12 medium Prawns, Peeled and Cleaned |
2 stalks Lemongrass, Thinly Sliced |
40 grams Galangal Root, Sliced |
4 medium Kaffirlime Leaves |
2 medium Tomatoes, Diced |
5 medium Bird Chillies, Crushed |
100 grams Straw Mushrooms, Quartered |
3 Tablespoon Fish Sauce |
3 Tablespoon Lime Juice |
1 Tablespoon Chilli Paste in Oil |
10 grams Coriander Leaves |
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Preparation / Directions:
Preparation :
• Bring the chicken stock to a boil, add the lemongrass, galangal, kaffirlime leaves and mushrooms and boil for approximately three minutes.
• Add chilli paste, chillies, tomatoes and prawns and simmer on low heat.
• Then season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.
CHEF’S TIP:
• If no straw mushrooms are available fresh champignons can be used as substitute.
• Tom yam can also be made with fish or seafood.
• For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce.
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