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RECIPES
The Best Thai Rice Dishes
Rice with Hot-and-Sour Prawn
(Khao Kap Tom Yam Kung)
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Rice with beef steak and mushroom sauce
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INGREDIENTS
3 cups steamed rice, 9 large tiger prawns 200 grams halved straw mushrooms 9 slightly crushed hot chilies 1 lemon grass stem, 5 torn kaffir lime leaves 1 tablespoon roasted chili paste (nam phrik phao) 2 tablespoon fish sauce 1 tablespoon lime juice 4 cups chicken stock Young kaffir lime leaves, diagonally sliced lemon grass and hot chilies for garnishing |
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PREPARATION *Wash, peel and devein the prawns. Discard the heads; leave the tail fins attached.
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*Remove the outer layer of the lemon grass. Wash and cut diagonally into slices about 1/2 cm thick, Discard the base (about I cm from the roots). *Heat the chicken stock in a pot until it boils. Add the lemon grass and boil for a short while until fragrant. Cook the straw mushrooms in the chicken stock until almost done. Then add the prawns. *Season with fish sauce and roasted chili paste. Add the torn kaffir lime leaves and the hot chilies, Bring to a boil once more. *Serve the soup in a bowl. Garnish with young kaffir lime leaves, diagonally cut lemon grass and hot chilies. Serve with hot steamed rice. |
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