Remember the BITES we posted yesterday? Well, today we’ll be using one of those, the Kaffir lime leaves, which is a very important ingredient for this dish 🍃 Goong means “prawn” in Thai, as the soup is usually made with prawns but you can tweak the recipe to your liking by using fish, meat or even make it vegetarian! This recipe is #quickandeasy to make and just dump in more chillies if that’s what satisfies your tastebuds 😊🔥
|3 cups Chicken Stock (5g powder & 3 cups water)|
|2 stalks Lemongrass (bruised)|
|3 slices Galangal|
|6 Kaffir Lime Leaves (hand crushed)|
|6 Red Chilli Padi (bruised)|
|100g Mushrooms (sliced)|
|2 tbsp Thai Chilli Paste|
|3 tbsp Fish Sauce|
|½ tbsp Sugar|
|3 ½ tbsp Lime Juice|
|75ml Coconut Milk|
|Coriander Leaves (to garnish)|
|Limes (cut to garnish)|
- Pound or grind the freeze dried strawberries in to a powder.
- In a bowl pour in the condensed milk then add in the milo powder gradually and stir well.
- Then use a sieve and add the powdered strawberries, reserve about 1 tbsp for the topping later.
- Mix well again until all combined.
- Place the mixture into a plastic lined container, cover it and press down well.
- Leave in the fridge to cool and harden for about 2-3 hrs.
- Remove from the fridge and cut into even pieces.
- Roll each piece into a ball and flatten and place onto a plate.
- Using a sieve cover the truffles with more strawberry powder, and serve.