This never fail to comfort me. When it's rainy and cold, I need something to spoil my tongue. It's a mix of spicy and sour... and the fresh coriander will add some authenticity of Thai food.
Main Ingredients:
500 gr shrimp (if you like)
2 chicken fillets (cut in small pieces)
500 gr mushroom
Ingredients:
- the skin and heads from 500 gr of shrimps for stocks.
- 2 lt water
- 4 cm gelangal(crushed)
- 8 kaffir lime leaves (crushed)
- 3 coriander root sliced
- 3 lemongrass (crushed)
- 10 tbsp fish sauce
- 2 lime
- 2 blocks chicken stock (i use knorr)
- 1 tsp pepper
- 2 tsp salt
- 4 tsp sugar
- 1 tbsp tamarind
Grind:
- 8 red shallots (or 4 shallot)
- 1 head of garlic
- 6 bird's eye chillies (less if you don't like spicy)
- 2 tsp belacan
- 2 tbsp oil
Directions:
- On the big wok with medium/high heat,saute the grind ingredients until fragrant, add the shrimp's skin and heads. Keep stir the mix until the shrimp skin turn pinkish.
- Add the kaffir lime leaves, gelangal,lemon grass, coriander root cook until fragrant with a low heat.
- Add water and the rest of ingredients cook until it's boiled.
- Put the sliced chicken and mushroom to the pan.
- Filter water from the wok to the pan.
- Cook until the chicken is well done.
- Add the shrimp only when you'll serve the tom yam, cook the shrimp for about 2-3 minutes.
- Serve it with the chopped chillies and fresh coriander leaves.
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