Tom ka gung (prawn and galangal soup)

Yield: 1 Servings

Measure Ingredient
2 cups Coconut milk
1½ cup Water
¼ cup Galangal, sliced very thin
1 tablespoon Lemon grass, sliced very thin
4 Lime leaves, whole
½ teaspoon Chili paste
¼ teaspoon White pepper
1 pounds Large Prawns, shelled and deveined
1 tablespoon Fish sauce
1 tablespoon Lime juice
3 tablespoons Coriander leaves

Here's a few Thai Prawn recipes - one for soup and two curries. If you are not familiar with some of the ingredients, any Asian grocery store will be able to help you. Or email me if you have any questions. I got these recipes from "The Lemon Grass and Galangal Cookbook".

Place coconut milk, water, galangal, lemon grass, lime leaves, chili paste and white pepper in a sauce pan and bring slowly to a boil. Do not heat to strongly or coconut milk might curdle. When stock is boiling, add prawns, reduce heat and simmer for 5-10 minutes, or until prawns are cooked. Remove lime leaves, add fish sauce and lime juice. Garnish with coriander leaves.

Yield - 4 cups

Posted to EAT-L Digest 10 Sep 96 From: Serene Ong <sereneo@...> Date: Thu, 12 Sep 1996 03:54:41 +0700

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