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.
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.
Strain the stock, add the Tom Yum paste and kaffir lime leaves**.
Simmer for 5 minutes.
Add onions and carrot and let them cook for 3 minutes.
Add the mushrooms and cook in the stock for 2 minutes.
Add the prawns and cook for another 4 minutes. Prawns cook fast and you do not want to overcook them.
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.