savoury

Tom Yum Kung Nam Khon

• time: 20
• servings: 1

Ingredients

• 250 g coconut milk
• 1 stalk lemongrass
• slices galangal
• 1 kaffir lime leaf
• 0.5 onion
• chillies
• 1 handful mushrooms
• 1.5 tbsp fish sauce
• 1 tsp sugar
• prawns
• 1 tbsp lime juice
• 1 tbsp roasted chilli paste
• 1 coriander
• 1 spring onion

Cookware

• pot

Method

1. Bring coconut milk (half water, half coconut cream) to a boil in a pot.
2. Add lemongrass diagonally cut, galangal, kaffir lime leaf stem removed, onion big sliced, and chillies.
3. Add mushrooms (oyster or straw), fish sauce, sugar, and prawns peeled.
4. Stir for about 10 seconds and remove from heat. Squeeze in lime juice and stir in roasted chilli paste.
5. Sprinkle with coriander rough chopped and spring onion rough chopped.