Cooking Class
Koh Samui

TOM YUM PRAWN SOUP

 

INGREDIENTS for 2:

 

2 cups water or chicken stock

1 cup coconut milk

5 slices young galangal

2 lemon grass stalks cut into 2cm pieces

2 kaffir lime leaves

Tomato

Shallots

Coriander

10 prawns

Mushrooms

3 TBS fish sauce

3 TBS lime juice

½ tsp salt

1 TBS sugar

1 TBS chilli paste

6 hot chillies

 

METHOD:

 

Bring a pot of water to the boil over a medium heat.

Add galangal, lemongrass, shallots and cook until it is fragrant

Add the prawns and mushrooms.

Season with fish sauce, salt, sugar, lime juice and chilli paste and coconut milk

Cook until done.

Add the tomato, onion, kaffir lime leaves, chillies and coriander.

Taste it and adjust seasoning to your liking.

Remove from the heat and serve in a bowl.

 

If using chicken in place of the prawns, the chicken needs to be cooked longer and must be added with the galangal and lemongrass.

 

 

 

 

 

TOM KA CHICKEN

 

INGREDIENTS:

 

1 cup coconut milk

5 slices young galangal

1 red onion or shallot

Lemongrass

Tomato

Mushroom

Kaffir lime leaves

2000 grams chicken breast

Chinese celery

Red pepper

2 TBS tamarind paste

2 TBS lime juice

1 TBS sugar

2 TBS fish sauce

1 tsp salt

 

METHOD:

 

Bring the coconut milk to the boil.

Add the galangal, red onion and lemongrass and reduce to low heat.

Add the chicken and mushrooms and turn to medium heat and cook until done.

Season with salt, fish sauce, lime juice, tamarind paste and sugar.

Add the kaffir lime leaves, red pepper and celery.

Taste and add any seasoning required.

Bring to the boil and then turn off the heat.

Serve in a bowl.