Tom yum goong hot pot
Inspired by tom yum goong, one of Thailand's most iconic soups, this hot pot builds its broth from prawn heads and shells, coconut milk, chilli and Kikkoman Lemon Ponzu for a bright citrus kick. Fresh ginger and coriander complete the picture.
Ingredients
Nutritional facts (per portion):
2,730 kJ / 653 kcalPreparation
Step 1
8 whole head-on prawns – Heads and shells from the prawns – 20 g ginger – 600 ml water – 1 red chilli
Wash the prawns. Remove the heads and shells, reserving them for the broth. Using a small knife, make a shallow cut along the back of each prawn and remove the intestinal vein. Cut the ginger into thin matchsticks. Finely chop the red chilli if a spicier flavour is desired. Place the reserved prawn heads and shells in a large pot and dry-roast over a medium heat. Cook until the shells turn bright pink and begin to stick slightly to the bottom of the pot. Add the water, the ginger and the chilli. Bring to the boil and simmer for 10 min, skimming off any foam that rises to the surface.
Step 2
300 g Chinese cabbage – 1 onion – 2 celery stalks – 8 cherry tomatoes – 10 dried wood ear mushrooms – 150 g bamboo shoots, water-packed – 40 g coriander – 400 g chicken breast – 100 g glass noodles
Wash all the vegetables thoroughly. Cut the Chinese cabbage into bite-sized pieces. Peel the onion and cut into thin wedges. Remove any tough strings from the celery stalks and slice diagonally. Cut the cherry tomatoes in half. Rinse the dried wood ear mushrooms briefly and soak in plenty of water until softened. Tear any larger mushrooms into bite-sized pieces. Thinly slice the bamboo shoots. Roughly chop the coriander. Thinly slice the chicken breast. Soak the glass noodles in water according to the packet instructions.
Step 3
400 ml coconut milk – 90 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 60 ml chilli oil
Strain the broth from Step 1 through a fine sieve and return it to the pot. Add the coconut milk, Lemon Ponzu and chilli oil. Bring to a gentle boil.
Step 4
Add the Chinese cabbage, onion, celery, cherry tomatoes, wood ear mushrooms and bamboo shoots to the broth. Bring to the boil and cook until the vegetables begin to soften. Add the chicken breast and prawns from Step 1. Cook until the chicken is fully cooked and the prawns turn pink and opaque. Sprinkle with the coriander.
Step 5
Add the glass noodles to the remaining broth. Cook for 1–2 min or until tender and serve.
Recipe-ID: 1801
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8 whole head-on prawns – Heads and shells from the prawns – 20 g ginger – 600 ml water – 1 red chilli
Wash the prawns. Remove the heads and shells, reserving them for the broth. Using a small knife, make a shallow cut along the back of each prawn and remove the intestinal vein. Cut the ginger into thin matchsticks. Finely chop the red chilli if a spicier flavour is desired. Place the reserved prawn heads and shells in a large pot and dry-roast over a medium heat. Cook until the shells turn bright pink and begin to stick slightly to the bottom of the pot. Add the water, the ginger and the chilli. Bring to the boil and simmer for 10 min, skimming off any foam that rises to the surface.
300 g Chinese cabbage – 1 onion – 2 celery stalks – 8 cherry tomatoes – 10 dried wood ear mushrooms – 150 g bamboo shoots, water-packed – 40 g coriander – 400 g chicken breast – 100 g glass noodles
Wash all the vegetables thoroughly. Cut the Chinese cabbage into bite-sized pieces. Peel the onion and cut into thin wedges. Remove any tough strings from the celery stalks and slice diagonally. Cut the cherry tomatoes in half. Rinse the dried wood ear mushrooms briefly and soak in plenty of water until softened. Tear any larger mushrooms into bite-sized pieces. Thinly slice the bamboo shoots. Roughly chop the coriander. Thinly slice the chicken breast. Soak the glass noodles in water according to the packet instructions.
400 ml coconut milk – 90 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 60 ml chilli oil
Strain the broth from Step 1 through a fine sieve and return it to the pot. Add the coconut milk, Lemon Ponzu and chilli oil. Bring to a gentle boil.
Add the Chinese cabbage, onion, celery, cherry tomatoes, wood ear mushrooms and bamboo shoots to the broth. Bring to the boil and cook until the vegetables begin to soften. Add the chicken breast and prawns from Step 1. Cook until the chicken is fully cooked and the prawns turn pink and opaque. Sprinkle with the coriander.
Add the glass noodles to the remaining broth. Cook for 1–2 min or until tender and serve.
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