Home         Back

Recipe : Tom Yum Kung

August 22 ,2019


  1. 10 large Tiger prawns 
  2. 4 Shallots
  3. 2 Stalks lemon grass
  4. 1 tbs Fish sauce
  5. 1 Galangal root
  6. 6 large Straw mushrooms 
  7. 3 tbs tamarind paste 
  8. 5 Kaffir lime leaves
  9. 10 Bird's eye chilies 
  10. 2 long Coriander leaves 
  11. 4 cups Water
  12. 2 tbs Oil 


  1. The shrimp - clean and devein it, then put it in the bowl. Separate prawn head out. 
  2. In a pot, bring to boil water, shallots and one stalk of lemon grass.
  3. Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done. Remove them immediately from the pot and set aside.
  4. Add mushroom.
  5. Season with one tbs of fish sauce and cook for couple of minutes until the mushrooms are done.
  6. Return the prawns to the pot.
  7. Turn off the heat, we will now season the dish and finish it before serving. Turn off the heat to ensure the flavors will remain crisp and fresh.
  8. Season with tamarind paste
  9. Add hand torn kaffir lime leaves - to release the maximum of the aromatic oils, add crushed bird's eye chilies, coriander.
  10. Fry the prawns head in oil until it gets a deep orange color.

Finish the dish by adding the prawns head it into the soup.

© Copyright 2020 K.L. Interfood Co., Ltd All rights reserved.
Redirecting to https://tamarindkl.com/index.php Redirecting to https://tamarindkl.com/index.php.