This Thai coconut soup with prawn and banana blossom or Tom Kha Goong kab Hua Pree, I have adept from Tom Kha Khai and has that distinctive Thai flavor a balance of spicy, salty, sweet and sour are the same. You will especially welcome this soup's warmth during the winter, when it can also provide you with added health benefits, helping to ward off the cold or flu. Tom Kha Goong kab Hua Pree can either be served as an appetizer or as a main entree. So sip, slurp, and enjoy!
- 7-8 Prawns
- 1 middle size of Banana Blossom sliced
- 2 cups Chicken stock.
- ½ cup Coconut milk
- 2-3 tbsp Fish sauce
- 3 Kaffir lime leaves
- 1 tbsp bird's eye chili peppers chopped
- 1 tsp Coriander roots chopped
- 1 tbsp young galangal root, sliced.
- 1 tbsp lemon grass, sliced
- 4-5 tbsp fresh lime juice.
- 2 Chicken cubes.
- Prepare banana blossom by slices and put into a big bowl with water and squeeze lime into it. This method will make sliced banana blossom not black before cook.
- Clean prawn and remove the dirt, shell and heads. And devein the prawns.
- Poor chicken stock and coconut milk in the pot together, add kaffir lime leaves, coriander root, bird's eye chili peppers, young galangal and lemon grass, bring to the boil.
- Allow to boil for one minute. Add banana blossom sliced.
- Add cubed chicken soup to the soup and continue to boil.
- Boil the banana blossom until just cooked. Add prawns.
- Season the soup with fish sauce and lime juice.
- The soup should taste slightly tart followed by a saltiness and a creaminess from the coconut milk.
- Take the soup off the heat and serve in a bowl.
- Garnish with coriander leaves.
Note: Coconut milk is available in cans or sealed pouches. Shake the can or the pouch before use because the cream of coconut milk is usually lodged at the top.