The first dish has got to be from the most recent travel that I’ve done, and that was a trip to Thailand last year, complete with 16-month old Sophie in tow. We had a fantastic time sampling all the wonderful cuisine, and for my birthday present, hubby gave me a ‘day off’ to attend the wonderful Phuket Thai Cookery School.
The morning was spent doing a tour of the market where I sampled all kinds of weird and wonderful things (within reason as I was 18 weeks pregnant with Jack!), and in the afternoon we travelled out to the cooking school for an afternoon of classes.
One of the dishes I cooked was Tom Yam Goong or Thai Hot and Sour Prawn Soup. Pretty much every restaurant you go to in Thailand has this on their menu. It’s super easy to make, all the work is in the preparation, and the finished product is reflective of the pillars of Thai cookery ‘hot, sour, salty and sweet’.
Tom Yam Goong
3 cups chicken stock
8 galangal, thinly sliced (you can buy frozen galangal from Asian supermarkets if you can’t find fresh)
1 stalk of lemongrass, diagonally cut
2 kaffir lime leaves
1 cup straw mushrooms (I used oyster mushrooms)
5 bird’s eye chillies, crushed
1 tomato cut into wedges
1 cup prawns, peeled and deveined
3 tbsp fish sauce
1 tbsp sugar
4 tbsp lime juice
1/4 cup coriander leaves, coarsely chopped
1/3 cup spring onions, cut into 1 inch lengths
2 tsp chilli paste
1. Bring stock to the boil. Add galangal, lemongrass, lime leaves, shallots, mushrooms, chillies and tomatoes and simmer until fragrant (about 2-3 minutes)
2. Add prawns and simmer until they have just changed colour
3. Season with fish sauce, sugar and lime juice, cook briefly about 20 secondhand sprinkle with spring onions. Remove from heat immediately
4. Ladle in the soup, serve sprinked with coriander.