I have returned to London for a short stretch, and minutes off the plane it seems, I have contracted the brutal head and chest cold that has been taking London down. I was doing so well, I have not had one cold this winter.
For relief and to fight it, I need something simple, firey and potent to blast the germs out. I also need something cheerful and bright. My life is full of lemon, honey & gingers. I now also need to introduce Prawn Tom Yum Kung soup.
This recipe is another from Thailand from my class at the cooking school at the Khlong Lat Mayom floating market. This is an authentic recipe and is full of flavour. I think it is also the perfect thing for a cold. There are two ways of making it, one is clear and one is milk with some more firey heat. In Thailand they use tinned milk which is quite sweet and lighter than coconut milk.
I am going to work on a coconut milk version, and for now share the recipe for the clear soup, which is adapted from the recipe taught to me by Pichit (in the photographs). I had to change the recipe a little to adapt to the size of our prawns and the availability of ingredients, but the taste is very similar to what I had in Bangkok and still very good.
Note on the recipe: we used giant blue Thai river prawns. I would suggest the best raw prawns that you can find. Cooked prawns will just cook further in the broth and become leathery.
Recipe: Prawn Tom Yum Kung Soup Continue reading