Tom yum goong with deep-fried sea spaghetti

In the cookbook Cooking with Seaweed and Other Salty Vegetables by Toine Wilke, you’ll learn how to prepare different types of sea greens. The deep-fried sea spaghetti adds a delicious crunch to this recipe for Thai tom yum goong.

Method

Heat 2 tablespoons of oil in a soup pot and sauté the shallot and red chili for 2 minutes, until soft but not browned. Add the tomato and fry for 1 minute. Then add the stock, lemongrass, lime zest and galangal. Lower the heat and let the sambal simmer for about 10 minutes.

Heat some oil in a wok and stir-fry the prawns and garlic for 3 minutes. Add the ginger halfway through. Then add the pointed cabbage and oyster mushrooms, and stir-fry for 1 minute. Add everything to the soup along with the lime juice and sambal. Season with a little salt if desired.

Heat some oil in a frying pan and deep-fry the sea spaghetti over high heat for 1–2 minutes. Then drain briefly on kitchen paper. Pour the soup into bowls and finish with finely chopped coriander. Only add the sea spaghetti just before serving; otherwise, it will become limp.

Serve with lime wedges and the sambal.

Title: Cooking with Seaweed and Salty Vegetables
Author: Toine Wilke
Publisher: Kosmos Uitgevers
Price: €17.50