Tom Yum Goong Recipe
Ingredients
| 1 kg fish bones | ||
| Cold water | 3 Liter | |
| Peanut oil | 1 Tablespoon | |
| Onions | 2 Medium, finely chopped | |
| Celery stick | 2 , finely chopped | |
| Lemon grass stick | 2 , finely chopped | |
| 5 kaffir lime leaves, chopped coarsely | ||
| 4 red Thai chillies, sliced thinly | ||
| Grated ginger | 2 Tablespoon | |
| Galangal | 1 Tablespoon, finely grated | |
| Fish sauce | 2 Teaspoon | |
| Prawns | 24 Large, uncooked | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Green onions | 2 , thinly sliced | |
| 1/2 cup loosely packed fresh coriander leaves | ||
| 1/4 cup loosely packed fresh Vietnamese mint leaves | ||
Directions
1.
Combine bones and the water in large pan, bring to the boil, covered; simmer, uncovered, 20 minutes.
Strain fish stock over large bowl; discard bones.
2.
Heat the oil in large pan; cook brown onion, stirring, until soft.
Add celery, lemon grass, lime leaves, chilli, ginger, galangal and sauce; cook, stirring, about 5 minutes or until mixture is fragrant and celery tender.
Add reserved fish stock; bring to the boil, simmer, covered, 1 1/2 hours.
3.
Strain stock mixture through muslin cloth over large bowl; discard solids.
4.
Meanwhile, shell and devein prawns, leaving tails intact.
5.
Return stock to clean large pan.
Bring to the boil, covered; simmer, uncovered, 20 minutes.
Add prawns; cook, uncovered, about 5 minutes or until prawns are just changed in colour.
6.
Just before serving, stir in sprouts, green onion, coriander and mint.
Combine bones and the water in large pan, bring to the boil, covered; simmer, uncovered, 20 minutes.
Strain fish stock over large bowl; discard bones.
2.
Heat the oil in large pan; cook brown onion, stirring, until soft.
Add celery, lemon grass, lime leaves, chilli, ginger, galangal and sauce; cook, stirring, about 5 minutes or until mixture is fragrant and celery tender.
Add reserved fish stock; bring to the boil, simmer, covered, 1 1/2 hours.
3.
Strain stock mixture through muslin cloth over large bowl; discard solids.
4.
Meanwhile, shell and devein prawns, leaving tails intact.
5.
Return stock to clean large pan.
Bring to the boil, covered; simmer, uncovered, 20 minutes.
Add prawns; cook, uncovered, about 5 minutes or until prawns are just changed in colour.
6.
Just before serving, stir in sprouts, green onion, coriander and mint.
Chef
