The Epicurious Wanderers!

Tom Yum Goong

Cooking is something I do to relax. I resisted the Thermomix idea for ages as I saw it as a lazy way of cooking. My Friend and ex-student Rachel changed my mind on that with her creative demo of the device. I have to say I’m now a convert, I can see the time-saving features our TM6 brings to the kitchen. While it’s doing the grunt work I can be prepping the next element of a dish or just sitting back enjoying a cold beer!

This recipe was prepared exclusively on the TM6, although with a few subtle changes. I hope if you tey it that you enjoy it. Even without a Thermo, it’s an easy dish to prepare.

ความอยากอาหารที่ดี. Khwām xyāk xāh̄ār thī̀ dī

Ingredients

  • 30 g olive oil 
  • 2 tsp dried chilli flakes 
  • 1 – 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
  • 1 garlic clove 
  • 5 cm piece fresh galangal, peeled and cut into thin slices
  • 1 eschalot, cut into halves
  • 1 tsp tamarind paste 
  • ½ tsp shrimp paste (optional – see Tips)
  • 1 tbsp fish sauce 
  • 2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
  • 1000 g water 
  • 2 tsp Chicken stock paste (see Tips)
  • 10 fresh Kaffir lime leaves, torn
  • 2 tbsp lime juice 
  • 450 g raw prawns, peeled and deveined, reserving heads and shells
  • 230 g fresh mushrooms, cut into quarters
  • 70 g cherry tomatoes, cut into quarters
  • 2 tbsp fresh coriander, leaves only, for garnishing

Preparation

  1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7. (Or finely chop these ingredients by hand.)
  2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
  3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. (by hand, add chopped ingredients, again.)
  4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Rev/speed 2. (by hand, add to heavy-based pan, cook stirring for approx 20 min, the longer you cook the richer the sauce will become.)
  5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
  6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Rev/speed 1, or until prawns are just cooked. (by hand, add back to heavy-based pan and simmer until prawns are just cooked. I added chicken as well, add prior to prawns and cook for 5 min, then add prawns.)
  7. Add tomatoes and cook 2 min/90°C/Rev/speed 1. Divide between serving bowls and garnish with coriander just before serving. (by hand, add tomatoes, stir for 2-3 minutes, then serve.)

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