John Myers
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Thai Prawn Soup with Coconut Milk – Tom Gung Gati Sod
The perfect thai prawn soup with coconut milk – tom gung gati sod recipe with a picture and simple step-by-step instructions.
For the broth:
- 10 g Galangal, fresh or frozen
- 10 g Ginger, fresh or frozen
- 1 Hot peppers, red, long, mild
- 2 small Chillies, red, (cabe rawit merah)
- 4 Kaffir lime leaves, fresh or frozen
- 2 Stalk Lemongrass, fresh
- 250 g Coconut water, (Asian shop, drinks)
- 4 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
- 2 tbsp Lemon juice
- 1 tsp Chicken broth, Kraft bouillon
- 1 pinch Sugar, fine, white
Also:
- 200 ml Coconut milk, creamy (24% fat)
Optional:
- 1 tbsp Glutamate, high purity, (e.g. Aji-No-Moto)
To garnish:
- 2 tbsp Coconut milk cubes, (see appendix)
- Flowers and leaves
- Wash the fresh prawns and the thawed frozen food. Remove the head of all prawns with a twist and then wash all of them again. Cut each shrimp on the back with a small pair of scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment.
- Wash, peel and cut the fresh roots, galangal and ginger, into very thin slices. Remove the hard roots (eyes) of the galangal. Weigh and thaw frozen goods. Stalk the peppers, wash them, cut open lengthways, unfold, core and cut across into thin threads. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks. Wash the kaffir lime leaves and use them whole.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact.
- Put all the ingredients from galangal to chicken stock in a saucepan and simmer for 15 minutes with the lid on. Strain the broth and mix with the coconut milk. Don’t cook anymore! Keep the leaves, lemongrass and a few threads of pepper and put the rest in the sieve in the organic waste.
- Steam the prawns until pink and spread over the soup bowls. Season the broth with salt and white pepper from the mill and add to the prawns. Garnish, serve warm and enjoy.
Annotation:
- The coconut milk has a strong weakening effect on the spiciness of the chillies. If you like it less spicy, you should switch to green chillies and remove the seeds from the chillies.
Attachment:
- Sweet and sour coconut milk cubes for garnishing, see: Sweet and sour coconut milk cubes for garnishing
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