Tom yum goong

For a fragrant taste of Southeast Asia try Ian Pengelley's recipe for a classic hot and sour Thai prawn soup
By Ian Pengelley
Tom yum goong
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: medium

Ingredients

Main

  • 300 g prawns, including heads
  • 10 cm galangal
  • 15 coriander roots
  • 12 Thai shallots, chopped
  • 5 bird's eye chillies, chopped
  • 8 stalks lemongrass, bruised
  • 20 lime leaves, torn
  • 2 litres chicken stock
  • 6 raw prawns, shelled
  • 1 handfuls coriander leaves
  • 1 tbsp chilli oil
  • 1 limes, juice of
  • 3 dashes of fish sauce
  • 2 tbsp palm sugar or brown sugar

Method

1. Dry-fry the prawn shells in a frying pan until they turn pink, then set aside. 2. Pound together the galangal, coriander roots, shallots and chillies into a paste in a pestle and mortar. 3. Put the paste in a large saucepan with the prawn shells, lemon grass, kaffir lime leaves and chicken stock. 4. Bring to the boil and cook briskly for for 15 minutes, then strain. 5. Add the prawns, coriander leaves and chilli oil, and simmer until the prawns are cooked through, a matter of minutes. 6. Season to taste with the lime juice, fish sauce and palm sugar and serve immediately.

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