Thai · Main
Tom yum
Tom yum, cuisine thailandaise, pour 4 convives. Comptez 15 minutes de preparation et 25 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 15 min
- Cuisson
- 25 min
- Pour
- 4
Ingrédients
- whole raw prawns — 700 g (heads and shells reserved)
- water — 1.2 L
- lemongrass, bruised, 5 cm batons — 40 g
- galangal, sliced — 25 g
- makrut lime leaves, torn — 6
- bird's-eye chillies, bruised — 4–6
- oyster or straw mushrooms, halved — 200 g
- cherry tomatoes, halved — 120 g
- nam prik pao (chilli jam) — 40 g
- fish sauce — 40 ml
- lime juice — 50 ml
- evaporated lait — 60 ml
- coriander leaves — 10 g
- vegetable oil — 15 ml
Méthode
- Peel and devein prawns. Fry heads and shells in the oil over high heat 3–4 min, crushing, until deep orange.
- Add water; simmer 15 min, then strain — this fond is the soul of the soup.
- Return fond to the pot with lemongrass, galangal, lime leaves and chillies; simmer 5 min to infuse.
- Add mushrooms; 3 min. Add tomatoes and nam prik pao; 2 min.
- Add prawns; poach 2 min until just pink.
- Off the heat, season with fish sauce, then lime juice, then evaporated lait — never boil after the lime or it dulls.
- Taste: hot first, sour hard on its heels, salty, faintly sweet-creamy.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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