Malaysian tom yum goong

Ingredients:

• 5 cups shrimp broth (boil the prawn shells and head in water and strain them)
• 3 lemongrasses pounded
• 2” galangal (lengkuas) sliced
• 10 Kaffir lime leaves
• 4 red Thai chili pounded
• 1 sweet white onion sliced thickly
• 1 cup coconut cream (santan)
• 2 tbsp sambal (this can be Thai or homemade sambal) (my sambal has shrimp paste in it and it’s spicy hot)
• 5 oyster mushrooms
• 1 tomatoes quartered
• ¼ cup tamarind water
• 1 tbsp sugar
• 1 tbsp fish sauce
• 2 tbsp oil
• 2 cups tiger prawns
• ½ cup lime juice
• 1 bunch cilantro for garnish

Ingredients from left to right: Cilantro, Oyster mushrooms. tomato, kaffir lime leaves, white onion, galangal, lemongrass,

bird eye chilies, prawns, sugar, sambal, tamarind, fish sauce and lime juice.

(santan not shown in picture)

Method:

• Boil the prawn shells and heads and strain the broth and keep aside.
• Heat the oil and add the sambal, chilies and pour the broth in.
• Add the lemongrass, kaffir lime leaves, galangal and onion and let the mixture come to a boil.
• Add the santan and let the mixture boil again.
• Add sugar, fish sauce, tomatoes, tamarind juice and mushrooms. Let it boil again.
• Add the prawns and switch off the heat. There is a saying in Malaysia, “either cook the seafood for 2’ or 2 hours.”
• So, do not overcook the prawns. The heat will cook the prawns.
• Lastly add the lime juice.
• Garnish with cilantro and lime wedges and serve it hot.

Difficulty: Easy

Serving: 6 people

Time: 15’

Try making it from scratch and you’ll love your creation.