Name: Tom yum goong (hot and sour Thai prawn soup)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 litre (6 cups) fish stock; 1 tablespoon coriander root and stem mixture, coarsely chopped; 10 centimetre (20g) stick fresh lemon grass , chopped finely; 8 fresh kaffir lime leaves, torn; 8 centimetre (40g) piece fresh ginger, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon fish sauce; 12 uncooked large king prawns (840g); 8 green onions, cut into 2cm lengths; 1/3 cup (80ml) lime juice; 2/3 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh thai basil leaves, torn

Tom yum goong (hot and sour Thai prawn soup)

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

Ingredients

1.5 litre (6 cups) fish stock

1 tablespoon coriander root and stem mixture, coarsely chopped

10 centimetre (20g) stick fresh lemon grass , chopped finely

8 fresh kaffir lime leaves, torn

8 centimetre (40g) piece fresh ginger, sliced thinly

2 fresh small red thai chillies, sliced thinly

1 tablespoon fish sauce

12 uncooked large king prawns (840g)

8 green onions, cut into 2cm lengths

1/3 cup (80ml) lime juice

2/3 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh thai basil leaves, torn

Method

1.Place stock, coriander root and stem mixture, lemon grass, lime leaves, ginger, chilli and sauce in large saucepan, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

2.Meanwhile, shell and devein prawns, leaving tails intact. Add prawns, onion and juice to pan, simmer, uncovered, about 4 minutes or until prawns just change in colour. Remove from heat, stir in coriander and basil leaves.

To make your own fish stock, use prawn heads and shells.
Note

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Ingredients

Method

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