TOM YAM GOONG -
THAI SPICY PRAWN SOUP
PREPARATION TIME:
5 mins
COOKING TIME:
7 mins
SERVES:
4
METHOD
Put the stock, lemon grass and kaffir lime leaves in
the MWO on HIGH for 5 minutes. Add the prawns
and mushrooms. Microwave for a further 2 minutes
until the prawns are cooked. Remove. Add chilli,
lemon juice and fish sauce. Taste and add more
lemon juice or fish sauce if needed; the soup should
be spicy–sour and a little salty. Garnish with fresh
coriander. Serve hot.
*Frozen prawns are fine. Defrost and pat dry before
use. Buy large or jumbo prawns.
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INGREDIENTS
3 cups
Chicken stock
3
Kaffir lime leaves
3
Lemon grass stalks
5-6
Medium to large prawns, peeled,
cleaned and deveined*
15 pcs
Button mushrooms, cleaned and cut
into 2
5
Green and red bird's eye chillies
(or 3-4 ordinary green chillies)
4 tbsp
Lemon juice
½ tbsp
Fish sauce
Handful of fresh coriander leaves
Salt to taste
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Tip:
For cut vegetables, make sure pieces are of equal size for equal cooking.
15
Samsung-2012-BN.qxd 3/30/2012 3:15 PM Page 15
Содержание Microwave Oven
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