Jumping fish

Tom Yam Kung with Thai basil

  • 4 persons
  • cooking time: 25
  • difficulty

Ingredients

  • 2 tablespoons red curry paste
  • 1 stem lemongrass
  • 1 tablespoon of galangal root, peeled and in thin slices
  • 3 kaffir lime leaves (Mauritius-Papeda)
  • 250 ml coconut milk
  • 1 l crustacean bouillon
  • 350 g large shrimps, peeled
  • 150 g sugar peas, cleaned and the ends cut off
  • 200 g oyster mushrooms, in strips
  • 100 g bean sprouts
  • Handful of fresh Thai basil
  • Handful of fresh coriander
  • 1 small red chilli, seeds removed, cut into rings
  • 1 lime, in columns
  • Peanut oil for frying
  • salt

How to prepare

Tom Yam Kung is a popular Thai national dish: a very tasty and somewhat hot soup, which is actually served as a lunch snack. But if you make a little bit more of it, it also makes a great main course.

Preparation

  • 1 Heat some oil in a pot at medium heat. Add the red curry paste and cook for one minute.
  • 2 Add the lemon grass, galangal root, kaffir lime leaves, coconut milk and stock and bring to the boil. Add the prawns and sugar peas and reduce the heat. Simmer for about 3 minutes.
  • 3 Finally, add the oyster mushrooms and heat for 3 minutes as well. Season with salt.
  • 4 Divide the soup into four bowls. Serve with bean sprouts, Thai basil, coriander, a few red chilli rings and lime wedges.