How to Cook Thai Hot and Sour Prawn Soup, Tom Yam Goong.

Thai Hot and Sour Prawn Soup is fast and easy once you learn how it is done. In the online video you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Hot and Sour Prawn Soup but about the ingredients. In the second video you will see how his students do at his cooking school Air's Thai Culinary Kitchen. Copy the recipe below then watch the Thai Thai Hot and Sour Prawn Soup video at http://www.all-thailand-exp.com/images/hot_sour_prawn_soup.wmv

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 cups water or chicken stock or vegetable stock
• 250g uncooked shrimp or prawns, unpeeled
• 1 stalk lemongrass, sliced
• 5 kaffir lime leaves stem removed and torn
• ½ cup straw mushrooms cut in half
• 1 cup pea eggplant (eggplant cubed into small pieces will do)
• 5 kaffir leaves stem removed and torn
• 2 1/2 tbsp Thai fish sauce
• 2 ½ tbsp fresh lime juice
• 3 thin sliced fresh dried or matured galangal
• 3 red bird’s eye chilies
• 1 tbsp fresh chopped coriander (cilantro) leaves

1. Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact.
2. In a sauce pan, boil the water or stock over medium heat. Add the lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant.
3. Then add prawn and simmer until they have just changed color, turn off heat.
4. In the serving bowl (not in the sauce pan) add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup.
5. Transfer the ingredients from the sauce pan to the serving bowl and mix.
   
   The soup should be spicy, sour and salty.

Tips & Warnings

• Use only Thai fish sauce in the glass bottle not in the plastic.
• Use Galangal Not Ginger as they look almost the same but much different flavor.