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.
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