[曼谷] 藍象學院做泰國菜(3)

BLUE ELEPHANT COOKING SCHOOL & RESTAURANT 

Tom Klong Koong (North- Eastern Spicy and Sour Prawns Soup) 

Ingredients 
4 pieces          prawns 
200 grams chicken stock 

Vegetables & Herbs 
2 pieces          shallot (crushed) 
3 pieces          deep-fried dried bird's eye chilies 
1 inch              galangal (thinly sliced) 
1 root              coriander (crushes) 
5 pieces          bird's eye chilies (crushed) 
2 leaves          Thai saw coriander (finely sliced) 
1 stem             lemongrass (crushed and angle sliced) 
1 leaf               kaffir lime leaf (hand-torn into small pieces) 

Seasoning
1 1/2 table spoon    tamarind juice 
1/4 teaspoon           white sugar 
1 h table spoon       fish sauce

Garnish 
2 leaves              Thai saw coriander leaves
                           deep-fried dried Bird's eye chilies 

Method 
1. Prepare all the vegetables and herbs. 
2. In a saucepan on a medium heat: Dry roast shallot, dried bird's eye chili, galangal and lemongrass in the pot until their aromas are developed. 
3. Add the chicken stock, bring it to boil. Add kaffir lime leaf and coriander root. Continue boiling 
4. Add the prawns, cooked well. 
5. Seasoning with fish sauce, sugar, tamarind juice, mixed well by pot swirling technique. 
6. Add the smashed bird's eye chilies, Thai saw coriander and swirl well, turn off the heat. 
7. Remove the coriander root and transfer to serving bowl.