February 27, 2016

TOM YAM GOONG (SPICY LANGOUSTINE SOUP WITH LEMONGRASS)

Ingredients:
Chicken stock - 1 litre
Large langoustines - 6-8 (shelled and chopped)
Fresh Straw mushrooms - 150 gms(sliced)
Galangal or ginger - 4 cm
Kaffir lime leaves - 3
Lemongrass stalks - 3
Small chillies - 3 (red and green)
Kaffir lime juice - 3 tbsp
Fish sauce - 1/2 tbsp
Fresh coriander 
Coriander roots - 3-4 (optional)

Method:

  • Wash and chop the galangal and lemongrass. 
  • In a saucepan, bring the chicken stock to the boil with the galangal, kaffir lime leaves, chopped coriander roots and lemongrass.
  • Cook over a medium heat for about 15 minutes.
  • Next add the langoustines, the mushrooms and chillies and cook for 3 more minutes.
  • Add lime juice and fish sauce to taste, and finally, serve the soup garnished with fresh coriander.


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