Taken from the video description below
In this episode of SOURCED Guy explores Thailand in search of Kaffir Lime. On a hunt for the best local dishes Guy eats his way through the floating markets, consults a local chef for the best curries and finds everything he needs to impress the locals with a homemade Thai soup.
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Tom yum Goong Soup
1 lemon grass stalk, bruised
6 kaffir lime leaves
1 tbsp galangal, sliced
1 tbsp cilantro/coriander root, bruised
1 basket cherry tomatos, halved
3 cups chicken stock
2 red chilis, halved
1/3 cup mixed mushrooms
6 medium prawns, cleaned
2 tsp fish sauce
2 tsp Prik Pao (Thai chili paste)
½ tbsp palm sugar
1 bunch cilantro/coriander leaf (garnish)
1 green shallots
1. In a pot on high head bring the chicken stock to the boil, then turn down
to a simmer and add Lemon grass, Kaffir lime leaves, galangal, cilantro/coriander root,
cherry tomatoes, chillies and infuse for about 6 minutes.
2. Once infused turn the heat to low, add mushrooms and cleaned prawns,
cook for another 5 minutes till prawns are just cooked through and
mushrooms are soft then add the fish sauce and take off the heat.
3. Now season the soup with lime juice, sugar and Prik Pao (Thai chili paste).. add
a little at a time to find that harmonious balance.
4. Garnish with shallots and fresh cilantro/coriander.