This amazing Tom Yum Kung is ALL WE NEED in this chilly weather! Photographer @pim_pimphotography shares her Grandma's recipe for this spicy Thai soup today on our blog! Click the link in our bio to read her Grandma's secret to a great broth! "I grew up in the kitchen. We lived in a small town in Thailand. Throughout my childhood, I watched my grandma prepare our meals from scratch. We made coconut milk from home-grown coconuts. Curry paste was made with the mortar and pestle and my grandma cooked our rice on the charcoal stove. When breakfast was over, she started the lunch preparation. That kitchen was very happening, it was the heart of the house, the sacred place. Looking back to those precious memories, I associate cooking and food with love and care. Today, as a food photographer, my work has these connotations of joy and beautiful living. With food photography, I shoot my #contax645 with #fuji400h rated at 200 for the fresh and clean look. I have many backdrops at home, mostly made from driftwood. This white one was custom-made for me by my lovely husband. Most of my personal photos, like this one, were shot at home under natural light. I pay attention to everything in the frame—sometimes the littlest details make a big different in the picture. TOM YUM (Thai spicy soup) is my all-time favorite dish. It is easy to make and I guarantee you will love it." — Pim Yanaprasart of Pim Photography
#hongkong #china #photovisionprints #sp3000 #fujifilm #tomyumkung #tomyum #thaifood #recipe #linkinbio @fujifilm_northamerica
TOM YUM KUNG
by Pim Yanaprasart of Pim Photography
200 grams medium size prawns
200 grams straw mushrooms, halved
1 cup of chicken stock
5 slices galangal, crack slightly to release the juice and aroma using mortar and pestle
2 stems of lemongrass, cut diagonally and crack slightly to release the juice and aroma using mortar and pestle.
2-3 kaffir lime leaves, torn
3 chilis, crush lightly using a mortar and pestle
2 Tbsp coconut cream
1 Tbsp Tom Yum paste, Maeparnom brand Original Thai Chili Paste (Nam Prik Pao)
1 Tbsp fish sauce
1/4 Cup lime juice
2 coriander plants, cut into short lengths
Wash prawns, remove shells and devein. Remove heads, keeping tails intact, and save heads on the side.
Bring 1 cup of water and 2 cups of chicken broth to boil. Add prawn heads and boil until the color changes, about 5 minutes. This is my grandma’s secret of naturally-flavored soup! Remove heads from broth and discard.
Add remaining soup ingredients—galangal, lemongrass, kaffir lime leaves and chilis. Bring to a boil for 7 minutes.
Once the soup is ready, add mushrooms and prawns—do not overcook. Once it turns orange and stiffens up a little bit, it is ready.
Add fish sauce, chili paste and coconut cream. Bring to a boil, then remove from heat. Add lime juice. Ladle into bowls and garnish with coriander.
Serve with rice and a Thai omelette, the ticket to heaven!