Tom Yum Goong

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Simmer prawn shells in stock briefly, then strain. Keep only small bubbles breaking the surface and begin checking after 8 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

3. 3

   Bruise lemongrass and chillies; add with galangal and lime leaves.

4. 4

   Add mushrooms and simmer until tender. Keep only small bubbles breaking the surface and begin checking after 8 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Poach peeled prawns just until opaque.

6. 6

   Remove from heat and season with fish sauce, lime and chilli paste. Use medium heat for 1–2 minutes, stopping when the fat shimmers or the mixture is hot and aromatic but not smoking. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.