Spicy Lime Prawn Soup...

She stalks me

like a lover

scorned

yet

when she tracks me down

she holds

clings

hugs

caresses

rubs

raw

all abandoned

all decorum unwound

i want to scream

yet make no sound

she

is

so

burn

bend

break

burst

rake

ripe

scratches

so close

like a

choke

on

my

windpipe

all

over

my senses

giggle at the goosebump...

who

can

hunch

slump

think

without

dripping

red

sweat

like

your lips

when we're in bed...

and all this

all this

from

a

kissful

of

you...



Ode to Tom Yum Goong

================


What:

Fresh Prawns (Cleaned and de-shelled. Do not throw shells or head.)

Lemongrass - add whole or chopped (break leaves to coax out the aromas)

Shallots - thinly sliced

Galangal (It's like ginger with a more lime-like smell; best ask a Thai person for it if in doubt)

Kaffir leaves (Or lime leaves as they're sometimes called)

Chili padi (small chilis; usually green)

Nam pla (Thai fish sauce)

Limes - juice it

Salt

Sugar


How:

Marinade prawns in some salt and sugar and pepper.

Boil the heads and shells in water for about 30 minutes.

Switch off heat.

Let the liquid sit; shells and all for about 20 minutes.

Remove head and shells from liquid.

Add Lemongrass. Shallots. Leaves. Galangal. Chilis into the liquid.

Boil.

While simmering... add Nam Pla.

Add lime juice.

Balance sugar and salt - This is the hardest part.

The difference between an ok to a wonderful Tom Yum will depend on your willingness to stand over the pot and just balance out the not too sweet... not too salty and sour taste.

Eventually you'll get a spicy tasting lime soup.


Finally... add prawns just before serving.

Be careful with the prawns.

You don't want to overcook them.