Tom Yum Goong and Chicken Satay

Posted By Kerri

The plan was for something light and spicy to counteract the amount of heavy food we’ve eaten over the last few days. The chicken satay was a last minute and very welcome addition.

Tom Yum Goong
Serves Two

4 small green chillies
2 coriander roots and stems
600ml chicken stock
12 thin slivers galangal
2 stems lemongrass, finely chopped
4 kaffir lime leaves
8 small button mushrooms
8 king prawns, deveined
2 tbsps fish sauce
1 1/2 tbsp lemon juice
1/2 tbsp Nam Prik Phao (we used some roasted chilli paste from the local Thai supermarket)

Crush the green chillies with the coriander root and stems.

Heat the stock to boiling point, add the galangal, lemongrass, kaffir lime leaves and mushrooms and bring back to the boil.

Add the prawns, fish sauce, crushed chillies ans coriander roots and stems, lemon juice and Nam Prik Phao and simmer for 1 minute.

Garnish with coriander and serve.

Chicken Satay
Serves Two

325g chicken, cut into strips
2 cloves garlic, peeled
1 coriander root and stem
1/2 stem lemongrass
1 tsp curry powder
2tsp ground turmeric
1tsp sugar
1/2 tsp salt
250ml coconut milk
1 tbsp vegetable oil
1/2 tsp white pepper

Start by making the marinade: pound the garlic into a paste together with the coriander root and lemongrass. Thoroughly stir the paste and all the other ingredients together.

Add the chicken and ensure they are well coated. Cover and refrigerate for 2 hours.

Thread the meat onto skewers and grill for 5-6 minutes per side, basting with the excess marinade until cooked through.

Serve.

Dec 29th, 2009

8 Comments to 'Tom Yum Goong and Chicken Satay'

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  1. LexEat! said,

    I learnt to make Tom Yum Goong at cooking school last week and we had it for dinner tonight too! Mine was much paler, so I’m interested to see the differences in the recipes!
    A surprisingly quick and easy soup!
    .-= LexEat!´s last blog ..My Christmas Day =-.

  2. This is exactly the sort of food I am craving at the moment – the opposite of Christmas food! Looking forward to some Chinese tomorrow…
    .-= gourmet chick´s last blog ..The Elgin =-.

  3. That tom yum goong looks good! I should keep it in mind for this cool season!

  4. Kerri said,

    I’ll check out your recipe, Lex. There are so many variations, this is the second time we’ve attempted it and this was much more successful.

    I hope you enjoyed your Chinese, GC. You’re right, it’s the perfect antidote to Christmas.

    Thanks Mrs E.

  5. Jeanne said,

    The Tom Yum Goong looks spectacular!
    .-= Jeanne´s last blog ..Playing catch-up =-.

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