Tom Yum Gong RecipeMonday, February 20, 2017
The weather in Ubud is always just a little cooler than the rest of the island and therefore these conditions have a direct influence on the type of food that is served. Dining Corner at Kayumanis Ubud specializes in authentic Thai cuisine and there is nothing better than a steaming hot bowl of Tom Yum Gai to warm things up. Chef Made Armawa has shared his recipe for this popular soup that always has guests coming back for more.
50gr button or oyster mushrooms
1 cup chicken stock
100 gr sliced prawn(cooked)
2 tsp tom yam paste
1 tsp fish sauce
1 tsp lime juice
10 gr red chilli(deseeded & cut)
10 gr galangal(peeled & sliced)
2 pcs kaffir lime leaves
1 pcs lemongrass stalk
10 gr coriander root
coriander leaves to garnish
*In deep pan, heat the chicken stock along with the tom yum paste, mushrooms, chilli, lime leaves, lemongrass, galangal and coriander root.
*Boil the stock for a few minutes.
*Add the prawn, season with fish sauce and lime juice, simmer for another minute or so.
*Ladle into soup bowls and garnish with coriander leaves to serve.