Tom yam kung
Tom Yam Kung can almost be considered a signature dish of Thailand. It has the perfect balance between spicy, sour and salty. It has various recipes, but they all have the same balance. It’s even a great cure for a hangover. But don’t wait for one, it’s tasty anytime!
- 250 gr shrimp
- 1 liter water
- 2 stalks lemongrass
- bunch cilantro
- 3 kaffir lime leaves
- 1 galangal ( or ginger)
- 2 thai red chillies
- 50 gr shiitake mushrooms
- 50 gr enokitake mushroom
- 4 lime’s
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons nam prik pow (roasted chili paste or chili paste in oil)
- Peel and clean the shrimp.
- Cut the kaffir lime leaves in 2.
- Cut the end off of the lemon grass and cut them in 2, bruise the pieces a bit with the backside of your knife.
- Clean the mushrooms. Cut the shiitake mushrooms in 4.
- Peel the garlic and crush it with your knife.
- Cut the chili’s in half in length.
- Chop the cilantro.
- Squeeze the 2 lemons.
- Slice the galangal in thin pieces.
- Boil water in a pot. Add the lemon grass, lemon juice, kaffir lime leave and chilli. Boil for 5 minutes.
- Add the mushrooms, galangal, roasted chili paste and sauces. Boil for 3 minutes.
- Add the shrimp. Cook until they turn pink. Immediately turn off the heat when the shrimp are pink and add the cilantro.
If you like it more sour, add more lime juice, if you like it more salty add more fish sauce, if you like it more spice add more chilli. Add those while the heating is turned off or your shrimp will get overdone.