In a pot on high head bring the chicken stock to the boil, then turn down to a simmer and add Lemon grass, Kaffir lime leaves, galangal, cilantro/coriander root, cherry tomatoes, chillies and infuse for about 6 minutes.
Once infused turn the heat to low, add mushrooms and cleaned prawns, cook for another 5 minutes till prawns are just cooked through and mushrooms are soft then add the fish sauce and take off the heat.
Now season the soup with lime juice, sugar and Prik Pao (Thai chili paste).. add a little at a time to find that harmonious balance.
Garnish with shallots and fresh cilantro/coriander.
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- I love this place. Good day, guys. My name's Guy Town from Ponder Harvest, and we're on a journey to source the finest ingredients we cook with every day. We're here to find the people, the places, the land that produce the vibrant flavors that we eat. So we've made our way to Thailand, and we're sourcing out kaffir lime leaf, used in everything from stirfries to curries and soups. So come with me and let's go find the source.
- [Voiceover] Bangkok's Thailand's capital, with a population of around eight million people. It's Asia's busiest city, and our jumpoff point to explore this epic cuisine. So good, so refreshing. It's so hot right now. Fresh coconut, cruising on the floating market. Doesn't get much better. The produce here's phenomenal. This coconut is so sweet. This market smells unbelievable, all this sort of chargrilled food, the fresh fruit. I think I might have to get some lunch. So we've got sort of like chargrilled whole squids, and beautiful fresh prawns, scallops going on here. This is like a corrugated drum cut in half with charcoals and just like a bit of grate on top. So that's sculla, that's like a chili dressing. Mm, sweet, garlicky, salty with soy, you know. It's that sort of harmonious flavors working together. It's delicious, so simple, it's so tasty. All right, so this is what we're searching for, kaffir lime tree. This is more of a twig. We're gonna try and find a bigger tree later on, but. You rub your fingers on it and the oil stick on your fingers, so it's full of those essential, beautiful oils. It's fragrant. The fruit itself doesn't yield that much juice, but just enough to really a little acidic kick in the food, in the stirfries. So we're gonna put this down and see if we can find a little larger one, 'cause this sort of doesn't do it justice, so let's go search. Kaffir lime's native to tropical Asia, everywhere from India to the Philippines. But it's here in Thailand that it's made its most important contribution to the flavor. So I hooked up with a local chef, Bo, to get some insider knowledge and learn a little bit more about the kaffir lime leaf. It's this little lime and leaf that's responsible for the zesty tang and aromatic flavors in so many Thai dishes. So it's monsoon season here at the moment, so it's sort of on and off raining. So we're just gonna roll with it.
- The leaf itself, it's in all many different dishes. And it does make the dish different. Like if you leave it out, you miss something.
- You miss it, it doesn't taste proper.
- Yeah, exactly.
- [Guy] Is it used for anything other than food, like do they use it for soap?
- [Bo] So they use it for shampooing.
- I might have to get some of that, walk around with my hair smelling all delightful. All right, let's go try some food and see how they use this little puppy. With Bo's guidance and reassurance, I was pretty pumped to try some of her favorite dishes to see how this lime leaf was used. So what do we have here, what have we got? I'm at your mercy. What should I be ordering?
- [Bo] It's a fish gut curry.
- Oh wow, fish gut curry. Well, that sounds interesting. This is quite pungent, and you can see the kaffir lime in there, actually.
- [Bo] Yeah.
- It's really good. It's quite salty.
- [Bo] Yeah, it has to be salty.
- Yeah, and you can taste the kaffir lime in there.
- [Bo] So this one gonna be a lot lighter.
- Yup, so pickled bamboo, chicken curry with the kaffir lime in there. Let's give this one a go. Oh, that's awesome.
- Lighter in flavors compared to this one. This one, it's just like a punch in your face.
- [Male] That one was just like a flavor punch. It's delicious. The kaffir lime itself is quite aromatic. You can smell it before you even taste it. One of my favorite Thai dishes is tom yung gun. When this goes in, it's like, hell yeah, that's good. It's n these markets, with the food, the produce, the people, that the heart of this city really thrives. Kaffir lime. All right, so this is what we're after. This is what we're sourcing out, is this awesome kaffir lime leaf. It's sort of acidic, it's like lemony, it's limey. It's got the beautiful essential oils through it, and it's gonna go so, so well with our kaffir lime tom yung gun with the prawns through it. Let's get some prawns. Well, they call this in France a bouqet gani. And basically, it's a whole bunch of flavors tied together. So these flavors are the kaffir lime, ginger, lemongrass is gonna go into our tom yung gun soup. And all those oils and all that flavor's gonna impart and infuse into the soup, and it's gonna be phenomenal. So I'm pretty stoked. With that one purchase, I'm ready to go. All right, we're in gorgeous Bangkok, Thailand, and we're gonna make a tom yung gun. It's gonna be unbelievable. So the first step is to infuse your soup. So let's get cooking. Put chicken stock into a pot, and we're gonna bring it to a boil. While that's boiling, we're gonna prep our aromatics. So by aromatics, I mean these beautiful local flavors that you're gonna infuse into the liquid, or into the chicken stock. With this coriander root, so literally just gonna slice this off, halve the roots, and then throw 'em straight into our chicken stock. So with lemongrass, use the back of your knife, and just break it up. Gonna release the juices and the flavor. So just gonna slice it up. So that's gonna go into the soup. So we're gonna slice these chilis in half. Seeds and all are gonna go in there. I'll push that to the side of the chopping board, and I'll just start slicing up my ginger. The lengil, thin slices, that's all gonna go into the soup together. Last and definitely not least, the real soup star of the show, and that's the kaffir lime leaf. So we're gonna just pluck them, put in there the whole leaf. And as soon as that hits that stock, you can smell it. The gorgeous kaffir lime aroma comes out of it. It's so good. So we're gonna clean up our prawn. It's so simple. You basically grab the head and body. Just give it a twist. And then from the leg side, what you do is you just work the shell backwards just using your thumb, and just literally pull the shell back. It's really easy. So using a sharp knife, just gonna run your knife down. Start at the tail, and just very carefully, so we're not cutting it all the way through. You want him to stay together, so when it opens up, it opens up all the way like that. Just sort of gorgeous. The next step is to prep up our veg. I'm using these little grape tomatoes. Use whatever you have on hand. It won't really make that big a difference What I like to do is sort of slice them in different shapes. We've got a heap of different mushrooms here. We've got shitakis and nokis. We've got some king browns. I'm just gonna slice them up into different shapes and sizes. So mushrooms, tomatoes, in with our awesome infused veggies. In goes the prawns, and you can see them sort of butterflying open. So look at that, you can see them changing color. So the next step is to season our tom yung gun. And by season it, I don't mean salt and pepper. Here in Thailand, they season it with five key sort of tastes and flavors. And what that is is bitterness from leaf. We've got salt from our fish sauce. We've got heat, so spice. So this is non pic bow, basically a roasted chili paste here. It's unbelievable. A little bit of oil. Good spoonful, depending on how much you like will depend on how much you add. So we'll just add a little bit of palm sugar, just a little bit of sweetness, and then we've got acid from lime, lemon, kaffir lime, so we'll squeeze it in there. Add a little bit, taste a little bit, see if you like it, see if you need more. Now that's well and truly spicy enough. It'd be perfect for the locals that are coming around. Check that out, epic, tasty, aromatic tom yung gun soup. Let's go bring them in and see what they think. Okay, now this is the moment. This is the moment.
- I like, I like, I like.
- I like, I like.
- Yeah, yeah.
- It's good?
- Yeah? Yeah?
- Yeah. That tom yung gun soup was delicious, but I'm not gonna lie, it was kinda spicy. So what I'm gonna do is cool it down with some generous scoops of straciatella gelato with a sprinkle of those gorgeous kaffir lime leaves. I'd better share some of this with the team as well. Here we go, guys. Cool off some of that heat, huh? Unbelievable.
- [Woman] Mm.
- Mm. Ahh.
- How gorgeous is Bangkok? So colorful, so many tasty ingredients and awesome people. Thanks for watching Sourced, and make sure you check out the next episode. Yeehoo!