Tom Yum Goong (Prawn Tom Yam)

Tom Yum Paste Ingredients

5 dried chillies (soaked to soften)5 fresh red chillies2 cloves garlic1 inch ginger1 inch galangal1 stalk lemongrass (white part only)3 shallots or 1 small onion1 tbsp coconut palm sugar1/2 tsp shrimp paste (belacan)1 tsp cilantro roots2 tbsp vegetable oil***Ways–>*** Blend all ingredients together & keep in a sterilised jar in the fridge for up to 1 month.

Ingredients

4 cups prawn or chicken stock5 kaffir lime leaves (roughly torn or cut)1 stalk lemongrass (cut into 1 inch pieces)3 tbsp Tom Yum paste (homemade or bottled)1 medium yellow onion (quartered)1 cup mushroom of choice (cut into bite sized pieces)2 cups vegetables of choice (cut into bite sized pieces)8-12 large sized prawns1 tbsp lime juice (to taste)2 tbsp fish sauce (to taste)1/2 tsp salt (to taste)1 tomato (cut into bite sized pieces)

Steps

Combine stock, tom yum paste, onion, lemongrass & lime leaves in a pot on medium high heat, bring to a boil.Add mushrooms, vegetables, prawns, fish sauce, salt & stir, bring to a boil.Taste to adjust seasoning, continue simmering until prawns & vegetables are cooked, add tomatoes & lime juice then immediately turn off the heat.Garnish with cilantro & serve with noodles or rice.