Tom Yam Goong

Ingredients for 4 servings:

• 750 ml water or chicken stock
• 300 g shrimp(s)
• 6 garlic cloves
• 6 shallots
• 2 stalks of lemongrass
• 1 piece(s) galangal
• 200 g straw mushrooms or small mushrooms
• 2 tomatoes
• 20 small chili peppers, green
• 45 ml fish sauce
• 5 leaves (kaffir lime leaves)
• 30 ml lime juice
• 10 g chopped coriander leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Hot and sour shrimp soup – recipe from the Cooking School in Chiang Mai

Remove the heads from the prawns and peel them, leaving the last tail shell. Cut lengthwise along the line of the intestines all the way to the tail shell. This is called a butterfly cut. Remove the dark intestines and wash the prawns. Boil the heads and shells of the prawns in water or chicken stock. Remove the shells and continue to simmer the prawn stock. Peel and crush the garlic. Thinly slice the shallots. Cut the soft lower third of the lemongrass into 2 cm thick diagonal slices. Peel the galangal and cut into 10 thin slices. Add the garlic, shallots, lemongrass and galangal to the stock and simmer. Halve the mushrooms lengthwise, eighth the tomatoes and add both to the stock. Bring the stock back to a boil. Halve the chilies lengthwise and remove the seeds. Tear the kaffir lime leaves into pieces, without the stems, and add them to the stock along with the fish sauce. Simmer for another 2 minutes. Add the shrimp and cook for 1 minute. They will then take on their typical butterfly shape. Turn off the heat and stir in the lime juice. Serve sprinkled with chopped cilantro.