KhunMalee’sgoongtom
manao(prawn,chilli
andlimesoup)
SERVES4 ASPART OF A MEAL. HANDS ON
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 AUSTEN SMITHSTYLINGMORAG FARQUHAR
- Create a green curry paste 2. The art of stir-frying
124 deliciousmagazine.co.uk