Tomyum gung or spicy prawn soup

700 ml rooster broth (components beneath)

40 gms galangal, sliced

80 gms lemongrass, lower into 2cm lengths

2 pcs kaffir lime leaves, shredded

100 gms straw mushrooms halved

200 gms white prawns, peeled, halved-length sensible (30pcs/kg)

60 ml fish sauce

60 ml lime juice

10 gms small chicken’s-eye chillies, flippantly floor

20 gms roasted chilli paste (components beneath)

2 gms dried chilli, fried

5 gms coriander leaves

For Nam Phrik Phao (roasted chilli paste)

30 gms dried chillies, halved lengthwise, seeded

100 gms shallots, peeled, finely sliced

50 gms garlic, peeled, finely sliced

50 gms dried shrimps, floor

A pinch of salt

80 ml fish sauce

200 gms tamarind juice

100 gms sugar

200 ml vegetable oil

For Nam Soup Gai

1 kg rooster bones

40 gms coriander roots, crushed

40 gms crushed garlic

400 gms Chinese language radish, lower into quarters

10 gms white peppercorns, crushed

Salt to style


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