Recipe "Tom Kha Kung":
Thai soup with coconut milk and prawns. Highly adapted to our realities, but no less tasty.
I do not understand what a miracle in my closetHe found himself in the presence of dried lemongrass, but it was a great success. I once bought it in Egypt, in the shop of spices, to treat the common cold (yes, I'm a big lucky, come to rest implicit, as in the tank), and brought forgotten. You are invited to ask around the cruelest lemongrass spices from the merchants in the markets. And if you have the opportunity to buy fresh - it's all a fairy tale.
Ingredients 4 servings:
800ml chicken stock
400 ml of coconut milk
2 small chili peppers
3 cloves garlic
a small piece of ginger
1 stalk lemongrass (I have a small bunch of dried)
juice and zest of 1 small lime
1 tsp brown sugar (or taste)
2 tablespoons fish sauce
250 g mushrooms
400 g shrimp
chapped cilantro feed
Ginger cut into thin slices, chili cut in half lengthwise. If you do not like it too spicy, clean out the seeds from the peppers - they give a strong edge.
In a saucepan pour the broth and coconut milk,put lemongrass, ginger, chilli, lime zest, crushed garlic, sugar, pour the fish sauce and lime juice (about 2 tablespoons). Bring to a boil and cook over medium heat for about 10-15 minutes.
Meanwhile, chop the mushrooms.
Clean the shrimp.
Put the mushrooms and shrimp to the soup and cook for 5-7 minutes. If you use frozen cooked shrimp, add them for 3 minutes until cooked soup.
Try the soup to taste and add the extra sugar and lime juice if needed.
Remove the pan from lemongrass, peel and ginger. Pour the soup into bowls, sprinkle with chopped cilantro and serve.