Tom Yum Goong (Creamy Spicy Prawn Soup)

Ingredients

• 6-8 fresh prawns
• galangal, lemongrass, kaffir lime leaves
• mushrooms
• bird's-eye chili
• 1 tbsp chili paste (nam prik pao)
• evaporated/fresh milk
• fish sauce, lime

Method

• Boil water with galangal, lemongrass and kaffir lime leaves
• Add mushrooms, then prawns; cook until they curl
• Add chili paste and milk; season with fish sauce and bruised chilies
• Turn off heat, squeeze lime; balance sour-spicy-salty

How to Choose

Choose clear, fresh prawns with shiny firm shells, heads firmly attached (not blackened), bouncy flesh and a clean sea smell · plump lemongrass and galangal, fresh green kaffir leaves.

Chef's Secret

Secret: add lime only after turning off the heat to avoid bitterness; the prawn head fat is pure flavour squeeze it into the pot for a rich aroma; keep the creaminess to a little chili paste + milk.

Large fresh prawns + tom yum herb set + chili paste full set at Fresh Market Online.