How to make TOM YAM KUNG - ต้มยำกุ้ง - Morgane Recipes

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories and can provide a similar umami flavor.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein with fewer calories, while canned tuna is more affordable.

Introduce the dish Tom Yam Kung, noting its popularity and flavor profile.

List ingredients for 2 people, directing viewers to website for the full list.

Prepare chicken stock by boiling 1L of water with chicken bones for 20 minutes, skimming occasionally.

Peel the shrimp and cut them along their back.

Finely slice the galangal and smash the lemongrass, then cut it into chunks.

Cut mini corn cobs into chunks.

Cut mushrooms in half and cherry tomatoes in half.

Mince chives and cilantro, and cut shallots into pieces.

In a mortar, crush shallots and garlic roughly to release their flavor.

Pour the chicken broth into a pot heated over high heat.

Add galangal, lemongrass, torn kaffir lime leaves, and hot chilies to the pot.

Add tamarind paste, crushed shallots, and garlic to the pot and mix everything together.

Cover the pot with a lid and let simmer for 5 minutes over medium heat.

After 5 minutes, add mini corn cobs, mushrooms, tomatoes, and prik pao paste to the pot and mix.

Add 3 tablespoons of fish sauce and let boil for 5 minutes, tasting and adjusting seasoning as needed.

Increase heat and add the shrimp, cooking for 30 seconds.

Add chives and cilantro, reserving some for garnish, and mix everything together.

Turn off the heat and serve in bowls, adding 1 tablespoon of lime juice and garnishing with chives and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens