with guest Chefs Warinn Tissaruk and Patcharaporn Kaewrueng at the Novotel Sai Gon Centre
Novotel Sai Gon Centre will host a Thai Food Promotion in June with Chefs Warinn Tissaruk and Patcharaporn Kaewrueng from Novotel Impact Bangkok.
"Tom yum kung is the most famous of all Thai soup recipes," Kaewrueng says. "This is my mother's recipe and method of making tom yum goong and it is the best.
"It is simple and fast to make. This is a recipe that can only be balanced by taste - this soup should never be bland, but hot and sour."
Ingredient: serve 1
- 3 chilli peppers
- 5 sprigs cilantro
- 2 tbs fish sauce
- 3 kaffir lime leaves
- 1 lemongrass
- 1-2 limes
- 5 mushrooms
- 1 cup tiger prawn
- 4 cups water
- Boil water in a 2-quart pot.
- Peel and de-vein the prawn and set them aside.
- Cut lemon grass into pieces 5-6 inches long. Use the back of knife to pound the lemon grass to bruise it and release the flavour. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let it boil for 5 minutes.
- Put the fish sauce and juice from one lime into the bottom of the bowls you will serve the soup in. Crush the chilli pepper and add to the bowl.
- Remove the stems from the kaffir lime leaves and add the leafy part to the pot.
- Clean and halve the mushrooms and add them to the pot. Let it boil. Add the prawn and turn off the heat. Prawns can get tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the prawn and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Sprinkle cilantro and serve.
- Add more fish sauce and/or lime juice if it tastes bland.
You can sample the dish at Novotel Sai Gon Centre (167 Hai Ba Trung Street, District 3, HCM City, Tel: 08 38224866) during its Thai Food Promotion this June.