Ingredients
Soup base
300 g Shrimps, peeled, deveined
50 g Straw Mushroom, halved
2 stalk Lemon Grass
4 slice Galangal
3 pcs Red Chilies
2 tsp Chili Paste
3 cup Chicken Stock
1/2 cup Water
1 tbsp Fish Sauce
1 tsp Sugar
4 tbsp Lime Juice
4 leaf Kaffir Lime Leaf
Risotto
250 g Arborio Rice
3 tbsp Olive Oil
1OO g Onion, diced
1 Shallot, chopped
1 Garlic, chopped
Method
- Use the back of knife mesh the lemon grass and sectioned. Dice the chili and set aside.
- Boil stock and water, add lemon grass, galangal, red chili and chili paste, simmer for 5 to 8 minutes as the tom yum soup base. Season with fish sauce, sugar and lime juice.
- Use another saucepan to heat olive oil. Sauté prawns and mushroom until cooked. Dish up for later use.
- Use this saucepan to sauté onion, shallots and garlic until fragrant, stir-fry the rice. Add the tom yum soup gradually until all soup is absorbed. This process takes around 15 to 20 minutes.
- Lastly add the cooked prawns, mushroom and kaffir lime leaf to the rice. Cover the rice for 5 minutes and toss well to serve hot.
Source: Hong Kong magazine
Filed under: Asian, Recipe Clipping, Rice, Seafood, Vegetable
