July 28 2014 Latest news:
max temp: 23°C
min temp: 16°C
ENERGY: 135 KCAL
SERVES: 4 PERSONS
Preparing the basic broth:
The fish stock can be prepared using water and either fish stock cube or discarded pieces of fish, in which case you should sieve the stock. Let the fish stock cool down and skim off the fat that floats near the surface. Bring the fish stock to the boil and add the black pepper and half of the coriander (roughly tear leaves and stems). Leave to simmer 20 minutes and then sieve the broth, discarding the residue. The basic broth is now ready for use (and could also be frozen for later use).
Preparing the soup from the basic broth:
Use the basic broth and add the lemon grass, lime leaves and galangal root and bring to the boil. Leave to simmer 10 minutes and then stir in the tom yam paste and add the chilli pepper rings. Then add the mushrooms, prawns and tomato wedges and leave to cook another 10 minutes. Meanwhile prepare 4 serving dishes and divide the fish sauce and limejuice. Pour the soup in the bowls and finish with a few coriander leaves. The lemon grass and galangal root only provide taste to the soup and are not eaten.