6 birdseye chillies
1 stalk lemongrass, bruised and cut into thirds lengthways
5cm (2 inch) piece galangal, sliced
3 makrut lime leaves
4 tbsp evaporated milk
3 tbsp nam prik pao*
200g (7oz) peeled and deveined prawns
100g cherry tomatoes, halved
100g (3.5oz) straw or button mushrooms, quatered
5 tbsp lime juice
4 tbsp fish sauce
1 tsp white sugar
3 stalks coriander (cilantro), leaves and stems roughly chopped
Use a mortar and pestle to lightly bruise the chillies. Set aside for later.
Place 4 cups of water, lemongrass, galangal and makrut lime leaves in a saucepan over high heat. Bring to the boil and simmer for 2-3 minutes to infuse the flavours. Then add the prawns, tomatoes and mushrooms and chillies. Add the evaporated milk and the nam prik pao. Stir through to dissolve the nam prik pao. Simmer until prawns are just cooked.
Turn the heat off and add the fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be tangy, salty and spicy.
Just before serving, stir through the coriander.
– Nam Prik Pao is a concentrated roasted Thai chilli jam. It often includes chillies, garlic, shallots, dried shrimp and shrimp paste. It’s available from Asian grocery stores or try Amazon or online Thai supermarkets.
This is about as close as I can get to the Tom Yum Goong made by อ.กุ้งเผา ชุมแพ in Chumphae.
I modify this recipe a little by taking the heads off the prawns and using them to make the broth.
The nam prik pao recipe is a must.. easy to make and full of rich flavours.