My family loves Thai food & I try to cook it at least once a week. However, since K now eats whatever we are eating & has become picky in his tastes, I have to be creative. Here is my version of Thai Tom Yum Kung:
Thai Tom Yum Kung
-1 stalk of lemon grass (substitute with the zest of 1 lemon)
-3 Kaffir Lime Leaves (substitute with the zest of 1-2 limes)
-1 lb mushrooms, cut into large chunks
-1 can of whole tomatoes
-4 fresh chillies
-2 cups of vegetable stock
-1 cup coconut milk
-2 Tbsps lemon juice
-3 Tbsps fish sauce (or soy sauce)
-1/4 tsp salt
-1/2 cup fresh cilantro
-1 lb prawns (fresh is best but frozen is fine too)
-Pour the soup stock into a pot on medium high heat & let it boil.
-Add the can of whole tomatoes.
-Take your stock of lemon grass & pound it with a meat tendorizer. Then cut it into chunks of about 3cm in length & add it to the pot.
-Add the lime leaves & the mushrooms & the prawns & let simmer for about 5 minutes or until the prawns are cooked through.
-Remove the whole tomatoes, lemongrass & lime leaves.
-Add the lemon juice, coconut milk, fish sauce & salt. Stir to combine.
-Spoon into bowls & top with fresh cilantro. Serve over rice.
-Add chillies to taste for those that want a bit of heat.
**Note: This is the toddler/ kid friendly recipe. I cut up my chillies & add them to the adult bowls seperately. That way each person can make it as spicy as they want & if I have left overs it is fine for my son to eat. Sometimes I also add other veggies to try & sneak them to my son**