Cooking with Pum

I ended our holiday in Phi Phi with a cooking class at Pum's cooking school. I met with two lovely young American travellers one of which was heading back to the States, the other heading for Borneo after teaching English in South Korea for a few months. Noi was our chef, he was teaching us three Thai favourites: Red Lipstick, Green Lipstick and White Lipstick, respectively Tom Yum, Curry Curry and Tom Kha Gai (chicken in coconut milk soup).

Here's a recipe for you to try (if you can find the ingredients)

Tom Yum Goong
Prawns x a handful (2-3/person)
Water x 340ml
Galangal root sliced x 4-5 pieces
Lemongrass (sliced 3-4cm) x 1/2 stalk
Kaffir Lime Leaves x 2 (you'll know when you find it cos it smells amazing!)
Thai Shallot x 1 (I use normal shallot)
Small green chillies x 2
Fish sauce x 2 tablespoons
Sugar x 1 tablespoon
Lemon Juice x 1 tablespoon (we used a lime pressed it for its juice)
Chilli paste x 1 tea spoon (or two if you like it hot!)

In a pot, bring the water to a boil and add the chilli paste, mix well
Add the fish sauce, sugar, lemon juice and add the herbs, stir well
Bring the soup to a boil and add the prawns
Done. Enjoy!(PS: Libellule, je te donne ma recette du Singapore Fried Mee Hoon des que je suis a jour avec mes updates!)