Creamy Tom Yum Goong

Creamy Tom Yum Goong Ingredients

700gr whole prawns4 tbsp Thai roasted chili sauce3/4 cup evaporated milk200 gr oyster mushrooms200 gr straw mushrooms2 tomatoes, chopped15-20 or more bird’s eye green chili, roughly pounded

Seasoning

1 tbsp sugar5 tbsp fish sauce1 tbsp Soy sauce6 tbsp lime juice

Broth Base

6 cups water 
1 cup chicken broth3 stalk of lemongrass, bruise and cut2 thumbs sized galangal8 kaffir lime leaves6 garlic crushed7 shallot sliced3 coriander roots

Garnish

Coriander/cilantroChopped chililime wedges

Steps

Peel the prawns, keep the meat for later, transfer prawn heads and shells in a heated pot, stir and press the heads lightly to release juices, when they turned color and dried out, add in water, chicken broth and the base broth ingredients in, bring the mixture to a boil then cover and simmer for 5 mins high heat 10 min medium heat. Strain broth and discard spices and shrimp shellsPour the broth into the same pot, add mushrooms and cook for a few min until slight soften then Add in evaporated milk and chili paste and pounded chilies, stir.Then add shrimp and tomatoes in, cook briefly until it cooked through or less than a min. Lastly add in fish sauce, soy sauce and sugar. Off the heat and then add lime juice in, Serve and top with cilantro, chili and lime wedges