>> Tuesday, April 22, 2008
For those who have multiply and are my contacts had seen this recipe. Yup, I barely have new recipes to share since I'm still cooking blue. Hmmm... let's not say cooking blue since lazy is the appropriate one *LOL*.
I cooked this famous Thai dish because my hubby was craving for I didn't know how long. One day when he was still doing his internship in Southern Germany, he came for a short visit during weekend. He said he wanted me to make him tom yam goong.
Actually I didn't measure how much spices I used, but I'll try my best to remember them for you. If you really want to make it, you can just visit the original recipe. Btw, I modified the recipe by adding milk.
Recipe source: Spicy Prawn Soup with Lemongrass.
450 gr shrimps, shell intact, clean
200 gr dried Chinese mushroom, soak in hot water
2 liter shrimp stock (from boiling the shells)
7 lime kaffir leaves
4 fingers galangal
3 stalks of lemongrass, take only the white part
21 bird eye chilies
2 red chilies
Lime juice from 2 fresh limes
2 tsp cooking vinegar
4 tbsp fish sauce (or as needed)
1 tbsp milk powder, dissolved with 3 tbsp of shrimp stock
1. Boil the shrimps shells. Sifted.
2. Reboil the shrimp stock by adding galangal, lime kaffir leaves, lemongrass, bird eye chilies and red chilies for about 15 minutes.
3. Add shrimps and fish sauce. Boil over moderate heat about 10 minutes.
4. Pour into lime juice, cooking acid and milk. Boil for another 5 minutes. Turn of fire.
5. Serve hot.