Delicious UK - (03)March 2020

KhunMalee’sgoongtom

manao(prawn,chilli

andlimesoup)

SERVES4 ASPART OF A MEAL. HANDSON

TIME 30 MIN

ChefKhunMalee,who’sin

her70s,runsa restaurantcalled

PuongThonginChiangMai.

Sheisoneofmyfoodheroes

andtheoriginatorofthisdish.

KhunMaleeservesthiswithone

giantriverprawnperperson.

I’veusedtwolargekingprawns,

butyoucoulduseonelangoustine

orgiantprawneachifyoulike –

just don’t overcook them.

• 8-10bird’seyechillies,chopped


• 4-5largegarliccloves,peeled


• 500mlgoodqualitychickenstock


• 200glargesustainableking
  prawns,peeled,preferably tail on


• 4-5tbsplimejuice


• 4-5tbspnampla(fishsauce)


• Handfulfreshlychopped
  coriander to garnish

YOU’LLALSONEED...

• Pestle and mortar

1 Poundthechilliesandgarlicin

a pestleandmortartoa finepaste

(youcanusea smallfoodprocessor

orNutribullettodothis,if youlike).

2 Bringthestocktoa simmerin

a mediumsaucepan.Addthechilli

andgarlicpaste,thenbringback

totheboil.Simmerfor1-2minutes,

thenaddtheprawnsandbringback

totheboilfor2-3minutesuntilthe

prawnsarepinkandjustcooked.

3 Removethepanfromtheheat,

thenaddthelimejuiceandfish

sauce.Tasteandaddmoreofeach

asneeded.Divideamongbowls

(seebox,left)andgarnishwith

freshcoriandertoserve.

PERSERVING57kcals,0.5gfat

(0.2gsaturated),10.8gprotein,

2.2gcarbs(1.5g sugars), 4.4g salt,

0.2gfibre

Formorewaystousenampla

(fish sauce), see Loose Ends

NEXT

MONTH

Part 4: Steaming

LOOKINGFORPARTSONEORTWO?

If you’vemissedthefirsttwopartsinKay’sThaicookingseries,

you can find them online at deliciousmagazine.co.uk

A BITABOUTKAY...

FoodwriterandbroadcasterKay

istheauthorofBaan:Recipesand

StoriesfrommyThaiHome(Pavilion

Books£20)andseveralbookson

cocktails,aperitifsanddrinks.

Howtomaster

Thaisoup

GETTHEFLAVOURRIGHT

Notwochilliesorlimesare

createdequal,sofrequent

tastingisanimportantpartof

makingthissoup.It needsto

behot,tart,saltyandbright.

TECHNIQUES

Youdon’tneedanyspecial

equipmentforcreatingThai

soupapartfroma large

pestleandmortar.Togetthe

mostjuicefromyourlimes,

rollthemona hardwork

surfacebeforeyousqueeze

them.Thisencouragesthe

limestoreleasemorejuice.

Alwaysaddlimejuiceoffthe

heattopreventbitternessand

cloudinessinthefinisheddish.

HOWTOSERVEANDEAT

Unlessit’snoodle-based,it’s

raretofindThaisoupserved

asa standalonedish(though

mymotherusedtoservetom

yumgoongasa courseather

dinnerpartiesinthe1980s).

InThaicuisine,soupforms

anintegralpartofthemain

mealratherthanbeinga

starter,andit performsone

oftwopurposes:toprovide

a neutralfoiltotheother

dishes,coolingandresetting

anover-stimulatedpalate;

or,asinthecaseofthischilli

andlimesoup,togiveyoua

goodpunchinthetastebuds.

Thaisoupshouldbeserved

insmallindividualbowls

alongsidetherice,stir-fries,

curriesandanyotherdishes

sharedwiththeotherdiners.

PHOTOGRAPHSMAJA SMENDFOOD STYLINGSOPHIE AUSTENSMITHSTYLINGMORAG FARQUHAR

1. Create a green curry paste 2. The art of stir-frying

124 deliciousmagazine.co.uk