DIY Tom Yum Kung
Spicy, savoury, and intensely aromatic. There isn't much technique to Tom Yum Kung, and it comes together quickly. Cook it yourself for a fraction of the cost of getting it at the restaurant.
Servings: 2
Ingredients
- 200 g shrimp
- 2 tomatoes
- Fresh mushrooms
Aromatics
- Several Kefir lime leaves
- A couple slices of galangal
- 1 stalk of lemongrass cut into segments and bashed with a cleaver
- 1 shallot
- Chili peppers to taste
Seasonings: adjust to taste
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp tamarind paste
- 1 tbsp Thai clili paste
- 1 tbsp coconut cream
- Lime juice
Instructions
- Wash and prepare aromatics and shrimp.
- Briefly fry aromatics in a pot with a bit of oil until fragrant, then cover with water.
- Bring the pot to a rolling boil for a minute or two, until the water visibly changes colour.
- Add vegetables. Keep at a boil.
- Mix Thai chili paste into coconut cream and add to pot. Add tamarind paste, fish sauce and sugar.
- Add shrimp. Shut the heat off after 1-2 minutes, when the shrimp are done.
- Taste and adjust seasoning. Add lime juice to taste.