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Can't Say "No" to Tom Yum

2 minute read

Can't Say "No" to Tom Yum

Since we’re making Tom Yum Goong for dinner, why not make a video and share our recipe with you. There are many more authentic Thai recipes out there but here is how we make ours.

Tom Yum Goong



Ingredients (2-3 portions)

  • 80g carrots
  • 35g brown onions
  • 1 pack of Mae Ploy Tom Yum Paste 
  • 100g button mushrooms
  • 300g prawns (peeled with vein removed)
  • 500ml prawn stock or water
  • 1 tsp fish sauce
  • 1 tsp fresh lime juice
  • 2 kaffir lime leaves (optional)

Prawn broth:

  • 500ml water
  • prawn shells

Instructions

  1. To make the broth, stir fry the prawn shell in a pot on medium high heat for a couple minutes and add in 500ml of water. Let it boil for 5 minutes.
  2. Strain the stock, add the Tom Yum paste and kaffir lime leaves**.
  3. Simmer for 5 minutes.
  4. Add onions and carrot and let them cook for 3 minutes.
  5. Add the mushrooms and cook in the stock for 2 minutes.
  6. Add the prawns and cook for another 4 minutes. Prawns cook fast and you do not want to overcook them.
  7. Turn off the heat and it is ready to serve.

** If you do not have fresh kaffir lime leaves, dried or frozen ones will do. We bought a little bio kaffir lime plant from our local Bauhaus in Čestlice 3 years ago. They are usually available in spring/summer time, you’ll find them in the area where the other citrus plants are.

 

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