Ingredients
Nam Prig Pow (prep beforehand)
- 8 shallots, - Char Grill with skin on and peeled after.
- 6 cloves garlic, - Char Grill with skin on and peeled after.
- 1 teaspoon shrimp paste, - Belacan (in malay)
- 2 teaspoon tamarind paste
- 6-8 2 small dried chillis
- 1/2 teaspoon salt, (Optional)
- 3 tablespoon oil
Tom Yum Goong
- 1 Lemon Grass (whole), (Bruise root stem with back of knife. Cut all of it into 5-6 inches long)
- 4-5 mushrooms
- 3 Kaffir lime leaves
- 200gm Prawns, (Can add more if you want)
- 1 litre water, (boil first)
- fish sauce
- lime juice
- few sprigs of cilantro/coriander
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Throw everything into the TM, except for salt and oil .
2. Chop for 10 seconds, speed 6-7. Scrape down. Chop for another 5 seconds at 6-7. It should be a pulpy stage.
3. Add oil and cook for 6 minutes, varoma, speed 1.
4. Taste and add salt, if necessary.
1. Add boiled water and bruised lemon grass and cook for 4 minutes, Varoma, speed 1, reverse.
2. Add mushrooms and 1 tablespoon of nam prig pow, and cook for an additional 4 minutes, Varoma, speed 1, reverse.
3. In the mean time, squeeze lime juice and add fish sauce into each bowl. Add a few sliced chilli padi (bird's eye chilli) for extra heat.
4. Add prawns, and cook for 2 minutes, varoma, speed 1, reverse.
5. Pour into individual bowls and garnish with Coriander. If your guests prefer more salty or sour, have ready fish sauce/lime juice.
Nam Prig Pow
Tom Yum Goong
Tip
This is a clear, authentic, clean Tom Yum goong version, mostly consumed in Thai households.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Beautiful very yummy and authentic. I change a bit of the recipe here is what I chamged. I put calamari in it with the prawns steps, 2 teaspoons of sugar in the Tom yum part. I couldn't get tamarind but bought Tom Yum paste which worked really well. I also put chicken in but not very good I will put white fish next time. You will love this soup taste like shops or better.
this worked out great. Hot sour & spicy, just like it's meant to be.
i used 6 small dried chillis - we liked it 'warm/spicy'- and it all went in- see my note below (Nam Prig Pow)...
i didn't have all ingredients, but still managed with no shrimp paste (I know, but like a G& T without lime! Sadly lacking when you are used to it), red onion instead of shallot- cut into small pieces, dried shiitake mushrooms soaked for 30 mins beforehand. (I had everything else).
i added vermicelli noodles and some extra lime, sugar , fish sauce and water to compensate for me forgetting to 'put aside' the 'Nam Prig Pow' paste ... - so my soup got it all from the start instead of just 1 Tabs halfway through.
still tasted ok... Thank you for sharing recipe.
How many chillies for the Nam Prig Pow? The recipe says 6-8 2 small died chillies?
Does the Nam Prig Pow make more than 1 serving and if so, how long would the extra keep in the fridge? I'm also wondering if the char grilled shallots used in the Nam Prig Pow are small onions or if its the green leafy variety.
Cheers
Kimbo x