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Thailand Recipes: Tom Yum Goong (Hot and Sour soup)



Ingredients:
  • 900ml/26 fl.oz. Water
  • 2-3 pieces Galangal (Thai Ginger)
  • 1 level table spoon Nam Prik Pao
  • 3 x 2.5cm/1 inch pieces of Lemon Grass
  • 20 Jumbo Prawns (Shrimp), peeled and deveined
  • 175g/6oz Onions, very thinly sliced
  • 2 Tomatoes, halved and sliced
  • 150ml/5fl.oz. Fresh Lime Juice
  • 2 teasp Fish Sauce (or to taste)
  • 25g/1oz Spring Onion, chopped
Preparation:

1. Place the water, galangal, Nam Prik Pao and lemon grass in a large saucepan and bring to the boil mixing well.

2. Add the sliced onions, bring back to the boil and continue boiling for 5 minutes.

3. Add the prawns and sliced tomatoes and cook for a further 5 minutes.

4. To serve - divide the lime juice and fish sauce between individual serving bowls. (Do not add these to the boiling soup) then ladle the soup into the bowls over the fish sauce/lime juice and garnish with the chopped spring onion. Serve hot.


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