Tom Yum Goong Nam Kon (Hot And Sour Shrimps in Coconut Soup)
When you order “Tom Yum Goong” you mostly get it in coconut soup, so the taste it little bit different. It will have a little sweet taste because of coconut milk. The cooking processes are similar to the clear soup one. Only add the coconut and fresh milk. I recommend the clear soup for people who control weight.
Ingredients:
300 grams peeled shrimp
200 grams straw mushrooms
3 stalks fresh lemongrass, thinly sliced
3 tablespoons galangal, thinly sliced
2 medium tomatoes, cut into 4 pieces
10 kaffir lime leaves
4 peeled shallots, crushed
2 tablespoons crushed garlic
3 tablespoons spring onion, chopped
7 Thai peppers (prik kee noo),little crushed
3 tablespoons lemon juice
2 tablespoons fish sauce
1 cup water
½ cup fresh milk
2½ cups coconut milk
2 teaspoons roasted red chili paste
Cooking Instructions:
1. Heat the coconut milk into a medium sized pot over medium high heat, when it boils add roasted red chili paste.
2. Add sliced lemongrass, sliced galangal, kaffir lime leaves, shallots and garlic in to the pot and reduce the heat to simmer for about 5 minutes.
3. Turn the heat to high then add water and bring it to boil. Add shrimp, tomatoes and straw mushrooms and boil it until the shrimp are cooked for about 2 minutes.
4. Remove from stove; add fresh milk, Thai peppers, spring onion, fish sauce and lemon juice and stir.
5. Filled in a bowl and serve with hot rice.
Tips:
Some people use only coconut milk. They don’t add stock or water or even fresh milk. But I have to add some stock as I use both coconut milk and fresh milk because I don’t want it gets too rich.
