To celebrate 60th Anniversary of Diplomatic Relations between Thailand & Canada, the Royal Thai Embassy in Ottawa presents "Cook Along at The Thai Ambassador’s Residence in Ottawa"

EP. 1: Tom Yum Goong (Thai Hot & Sour Soup)

Ingredients:
- 200 grams of prawns
- 600 milliliters of water
- 200 grams of mushrooms (You can choose either oyster mushrooms, shiitake mushrooms or button mushrooms.)
- 2 tomatoes
- 5 bird’s eye chilies
- 1 stalk of lemongrass
- 5 slices of galangal
- 5 kaffir lime leaves
- 5 shallots
- 1 spring onion
- 2 stalks of coriander or cilantro
- 5 tablespoons of lime juice
- 1/2 teaspoon of salt
- 3 tablespoons of Thai fish sauce
- 10 grams of palm sugar
- 1/2 teaspoon of refined sugar

Instructions:
1. Remove the prawns’ shells
2. Remove the veins of the prawns
3. Slice the galangals
4. Pound and cut the lemongrass
5. Cut the kaffir lime leaves
6. Cut the shallots
7. Pour water into the saucepan
8. Put the galangal, lemongrass, kaffir lime leaves and shallots
9. Let the soup boil for 5-10 minutes
10. Season with salt, Thai fish sauce, palm sugar and refined sugar
11. Let it simmer for a few minutes
12. Add the mushrooms until the soup boils
13. Add the prawns and tomatoes, which are cut into wedges
14. Simmer until the prawns are cooked and turn the heat off
15. Add spring onion, coriander or cilantro and lime juice.

Tips:
- For lemongrass, galangal, kaffir lime leaf, and palm sugar, you can buy them at Asian grocery stores near you.
- The flavour of Tom Yum Goong should be tangy, salty, a little sweet and spicy.

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