Konkan x Thailand
Kokum prawn tom yum
Hot, sour, salty and a little pink. The sourness just took a train from the Konkan coast.
45 minTime
28 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original437kcalsame
28 gproteinsame
4 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the rice and cook in 2 1/2 cups water, covered, on low heat for 15 minutes. Rest off heat.
- 2Peel and devein the prawns. Fry the shells in the oil on medium heat 3 minutes, add the water and simmer 10 minutes. Strain.
- 3Soak the kokum in 1/2 cup warm water for 10 minutes, then squeeze and keep the ruby liquid.
- 4Simmer the lemongrass, galangal, lime leaves and tirphal in the stock on medium low for 5 minutes. Add shallots, tomato, mushrooms and chilli and simmer 3 minutes.
- 5Add the prawns and simmer gently 2 to 3 minutes until pink, curled and opaque right through.
- 6Off the heat, stir in the kokum water, fish sauce, sugar and coconut milk. Taste and adjust so hot, sour and salty all speak up.
Serve it like this
Mound rice in a small bowl beside a wide soup plate. Arrange prawns in a ring, ladle the blush broth over, and float coriander and a torn lime leaf on top.
