RECIPE
TOM YUM GUNG NOODLE SOUP By Ying Bower
Ingredients
For the soup: 1 cup of king prawn heads (optional - if you used fresh king prawns don’t throw away the heads as you can use them in the stock) 2.5ltr water ½ cup fresh galangal (if you can’t find fresh galangal you can get galangal paste instead) ½ cup fresh lemongrass ½ cup lime juice 4 tbsp fish sauce ½ cup tom yum paste (tom yum paste is available in most supermarkets) 2 tbsp finely chopped fresh chillis ¼ cup fresh lime leaves 2 pork or chicken stock cubes 1 tbsp sugar 1 can of good quality coconut milk
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For the filling: 1 cup of cooked pork mince 12 king prawns Finely chopped coriander and spring onion 1 pack of beansprouts 1 pack of noodles (you can use whichever noodles you prefer: I like to use instant noodles, as they are easy to get)
Method
Bring the water to boil on a medium heat. Once the water is boiled add all the ingredients and leave the stock on a fast simmer for 10 minutes. Add the coconut milk and leave it on a fast simmer for another 5 to 10 minutes. While you are waiting for the stock to cook, start preparing the filling. Cook the minced pork by frying in the pan with a small amount of oil: when the pork is cooked set it aside. Put water in Cibare Magazine
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PICTURE CREDITS: Ying Bower
This classic Thai recipe serves four people
