By Sarin Na Wangkanai
- 500cc water
- 500g Live Prawn
- 100g mushrooms
- 1-2 limes
- 2 lemon grass
- 4 Kaffir lime leaves
- 3 tablespoon of fish sauce
- 5 springs of Coriander
- 8 Thai fresh chili
- 2 tablespoon of “Thai Now Prig Pow” (Thai Red Curry paste)
With the live prawn that you have just put in the refrigerator, take them out and broke off their head and peel off their shell by putting the prawn aside. Boil the head and shell in the 500cc water until there all cooked (very red), then take them out, now you will have a creamy soup (Great!). Cut lemon grass into very small slices, about 3mm wide. Drop the lemon grass and cut mushroom into the boiling water and let it cook for 5 minutes.
Now put in the fish sauce and the “Thai Now Prig Pow”, mix it up. Then follow by the crush Thai fresh chili with the sliced Kaffir lime leave.
With your peeled prawn put them in the pot and turn the heat off. Now you put in the 1 lime juice, your prawn will start to get cook from the left over heat and lime.
Scoop the prawn and liquid into a serving bowls immediately after the prawn is cook. Add the coriander as dressing to the serving.
Now you could enjoy your Tom Yum Goong, eat it while it still hot. Also be careful that this Thai dish is spicy.