Ingredients · 1 litre Tom yam stock*1 · 10 Prik kee noo green chilies, slotted · 2 Lemon grass stalks, sliced · 6 slices Galangal · 4 Kaffir lime leaves, torn · 10 Small onions, whole (or shallots) · 4 Coriander roots, crushed · 250 gm Chicken breast, cubed (20mm) · 100 gm Button mushrooms, halved · 50 gm Shitake mushrooms, chopped · 3 Firm tomatoes, quartered · 1 tsp Chili paste* see below · 2 Limes, juiced · 1 tblsp Fish sauce · 10 Freshwater prawns, peeled and deviened (shells and head removed) · 2 Fresh red chilies, sliced · 2 tblsp Fresh coriander leaf, chopped · 2 tblsp Fresh Thai flat parsley leaf, chopped | Method Add the chicken breast pieces and cook for a further 10 minutes. Add the button and shitake mushrooms and cook for a further 5 minutes. Add the tomatoes and cook for a further 2 minutes. Add the chili paste and cook for a further 2 minutes. Then add the lime juice, fish sauce and prawns and cook for 2 minutes or until the prawns are cooked. Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili. Serve immediately. |
Chili Paste Blend together the following ingredients: 2 tsp Dried shrimp; 2 tsp Vegetable oil; 2 tsp Chili powder; 1 tsp Onion, finely chopped; 1 tsp Garlic, finely chopped; 1 tsp Tamarind juice; 1 tsp Sugar; 1 tsp Salt; 1 tsp Shrimp paste. Add a chopped red chili (optional) and mix. |
Note 1: Make a tom yam stock as follows: Boil the discarded prawn shells and heads in a litre of water with a pinch of salt and 3 sliced red Thai chilies, for about 30 minutes. Sieve the liquid. 2 x tom yam stock cubes could be substituted if available mixed with 1 litre of boiling water. |