Thursday, January 6, 2011

Tom Kha Goong (Thai Coconut Prawn Soup)

Thai cuisine has such an interesting array of dishes as well as flavours. Their dishes incorporates the four vital flavours which is spicy, salty, sweet and sour. The basic ingredients used to achieve the four flavours are:

Spicy - chillies, peppers, fresh and dried spices, shallots, garlic
Salty - fish sauce, soy sauce, dried shrimps, shrimp paste, salt
Sweet - coconut milk, palm sugar, fruit
Sour - lime juice, tamarind, vinegar, vegetables


The ideal Thai meal is a harmonious blend of all the four flavours above. The dishes are meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup, a steamed dish, a fried dish, a hot salad and a variety of sauces into which food is dipped. The meal is then rounded off with sweet desserts or fresh fruits.

This particular tom yam dish which I have posted is probably the lesser known of the two. It is much lighter and less spicy and uses coconut milk. You would find this recipe using chicken instead of prawns. Preparation wise this dish is easy and takes no time at all to put together. End result is a really delicious soup.

Coconut tomyum 2


Tom Kha Goong(Thai Coconut Prawn Soup)
Serves 4

Ingredients:

500ml chicken stock (fresh or canned, unsalted)
4 kaffir lime leaves, torn in half
1 lemon grass, crushed (white part only)
1 lemon grass, sliced diagonally 1" (white part only)
12 thin slices of galangal
200g fresh prawns, shelled leaving tail intact, deveined and slit along the top mid-way
100g red snapper fillet, sliced to 1" thick
500ml coconut milk (fresh or canned)
60g canned mushrooms
4 Tbsp fresh lime juice
4 Tbsp fish sauce (to taste)
8 pieces of bird's eye chilli (chilli padi), 2 lightly crushed, the remaining leave whole

Method:

1) Heat the chicken stock in a pot. Add in the lemon grass, lime leaves and galangal and simmer for about 10 minutes,

2) Then add in the coconut milk, chillie and seafood and bring to a boil.

3) Add the mushrooms, lime juice and fish sauce to the pot. Cook the soup on medium heat, uncovered for another 5 minutes.

4) Remove from stove and dish out into individual bowls. Serve immediately.

coconut tomyum 3


Coconut tomyum 1

10 comments:

noobcook said...

I love thai food! Your recipe makes it sounds quite easy to make. love your bowls :)

Quinn said...

I love Tom Kha but I usually use Gai (Chicken. The list of spices you use in this recipe are exactly the same as what I would use! Awesome!

Shirley @ Kokken69 said...

Jo, this looks so appetizing! You should make this if we have another blogger's gathering!

Maya said...

This soup will hit the spot now that we are in full winter mode. Happy New Year and all the best you in 2011.

Anncoo said...

WOW Jo! This looks so yum..yumm..
You really can cook well ;))

DG said...

Happy New Year 2011 to you Jo!
Your Tom Kha Goong looks so tempting ... Yum Yum ..

Medifast Coupon said...

This exotic colourful dish is mouth watering! Cocnut and prawn with a little bit or spice, nicely done!

Angie's Recipes said...

Jo, the soup looks so delicious!

Ellie (Almost Bourdain) said...

I love this Thai food, more than Tom Yum Kong. So creamy and flavoursome. Love your recipe.

tigerfish said...

Yes, love the spicy, salty, sweet and sour of Thai food! Magic!

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