Turn up the Heat: Hot and Sour Prawns Soup
Bam's Kitchen is live on location in Chiang Mai. My eyes are watering, my fingers are burning and I just started coughing violently. Have you ever gotten the mist of a little bird chili in your eye? Yikes, I'm feeling the pain!!!
Warning Thai chilis are hot! Really hot! I mean super-duper hot! Wash your hand and don't touch anything else until you wash them. Our cooking instructor even told the men in our cooking group to make sure they washed their hands before they went to the washroom. (I think that says it all right there) Double Yikes!
However the heat is a good heat and very flavorful if balanced out correctly in this delicious hot and sour prawns soup. The beauty in Thai cooking is you can balance the flavors to your specific tastes and needs. If you like things very mild you can leave the chilies out or put in a very small amount or leave them whole or remove the seeds. If you like it fiery hot you can add as many chilies as you like or crush them before putting them into the dish to help extract out the oils out of the chili peppers.
Hot and Sour Prawns Soup: Tom Yam Kung (ต้มยำ)
Recipe from the Smart Cook Thai Cookery School in Chiang Mai, Thailand
- 50 grams prawns (can substitute other seafood, tofu, or even chicken if you wish)
- 3-4 pieces of sliced lemon grass
- 3-4 pieces thinly sliced galangal (Thai ginger)
- 2 kaffir limes leaves torn in half
- 1-3 fresh or dried chilies (crushed if you want them hot)
- 30 grams straw mushrooms, cut into quarters
- 30 grams onion, cut into quarters
- 30 grams tomatoes, cut into quarters
- 1 teaspoon sliced coriander
- 1 teaspoon sugar
- 1-1.5 teaspoons lime juice
- 1 tablespoon fish sauce
- 1.5 cups chicken stock
- 1 teaspoon of coriander for garnish
Step 1: Boil the chicken stock in a pot, add lemon grass, galangal, kaffir lime leaves and chillies, cook until boiling.
Step 2: Add straw mushrooms and onion in the pot with a gentle stir. Wait for a few minutes until everything is cooked.
Step 3: Add prawns, tomatoes and season with fish sauce, sugar, lime juice to taste. Turn off heat.
Step 4: Sprinkle with coriander and ready to serve. My family loves it with jasmine rice on the side to help settle the heat and flavor of the dish.
There has been a lot of chopping, prepping and cooking going on today here at the Smart Cook Thai Cookery School. Still yet to come, are many delicious homemade curry pastes and dishes. However, for right now, we are enjoying the temple tour in Chiang Mai...