Easiest Way to Prepare Thomas Keller Tom Yum Kuung 🍤 🌶 🍋

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tom yum kuung 🍤 🌶 🍋. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Tom Yum Kuung 🍤 🌶 🍋 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Tom Yum Kuung 🍤 🌶 🍋 is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook tom yum kuung 🍤 🌶 🍋 using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tom Yum Kuung 🍤 🌶 🍋:

1. Make ready 6-8 king prawns (best if you can get raw with shells on) but if you cannot find some with shell you can use raw and peeled
2. Take 5 cups prawn shell stock or chicken stock
3. Prepare 2-3 Lime Juice
4. Prepare 1 tbsp tamarind paste
5. Get 4-5 baby tomato, halves
6. Prepare 4-5 baby shallots, peeled and cut in half
7. Get 5-6 Thai bird eye Chilies (you can have less) chopped
8. Make ready 1 cup Thai chilli jam (or you can use chilli oil)
9. Make ready 2 tbsp Fish Sauce
10. Make ready 120 g or 1 cup Mushrooms, if you have big mushrooms cut them in half
11. Make ready 1 handful coriander (finely chopped)
12. Take 2 spring onions (finely chopped)
13. Take 1 galangal (about 5 cm long size), cut in big slices about 3 cm thick (you can use paste in the jar if you cannot find the fresh on)
14. Make ready 2 lemongrass, cut into about 4-5 cm long
15. Take 6-8 kaffir lime leaves (tear them in half and take the wooden bit in the middle off)

Steps to make Tom Yum Kuung 🍤 🌶 🍋:

1. Prep and prechopped all your ingredients. Bruised your galangal, chilli, shallots and lemongrass with rolling pin or pestle and mortar.
2. Peel king prawns shell and leave head and tail. Use prawns shell to make the stock, add 1 tbsp vegetable cooking into your big saucepan then add prawns shells in, stir them well until the shells are cooked and released the natural oil and toasted the shells. Add about 6 cups of water in the saucepan and leave it boiling for about 10 min. However, if you not cooking with prawns with shells, you can also make your stock with water or with chicken stock.
3. Bring it to boil then add galangal, lemongrass, shallots, tomatoes and chilli in and have a quick stir.
4. Seasoning with tamarind paste, fishsauce, soysauce, sugar, Thai chilli paste and mix well.
5. Add your prawns in and have a quick stir then once your prawns cooked turn the heat off and add some lemon juice in and garnish with spring onion and coriander (this way you will have a nice fresh soup and your lime juice not turn bitter. Serve straight away with steam jasmine rice.

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