Tom yum goong
Thailand’s famous hot and sour prawn soup, fragrant with lemongrass, galangal and lime leaves. Light, spicy and zingy.
- 40 min20 prep · 20 cook
- MediumDifficulty
- 140 kcalper serving
Ingredients
- Raw prawns, shell on400 g
- Chicken stock or water1.2 l
- Lemongrass stalks3
- Galangal or ginger30 g
- Kaffir lime leaves6
- Thai chillies4
- Mushrooms200 g
- Thai chilli paste (nam prik pao)2 tbsp
- Fish sauce3 tbsp
- Limes3
- Fresh coriander leaves2 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the prawns, keeping the tails on, and devein them. Keep the heads and shells.
- 2
Simmer the heads and shells in the stock, then strain.
- 3
Bruise the lemongrass and cut it into short lengths. Slice the galangal, tear the lime leaves and crush the chillies.
- 4
Add the aromatics to the broth and simmer to infuse.
- 5
Add the sliced mushrooms and chilli paste, then the prawns, and cook just until pink.
- 6
Take off the heat and stir in the fish sauce and lime juice. Taste: it should be sour, salty and spicy.
- 7
Serve at once, topped with coriander.
Tips and questions
- Do you eat the lemongrass and lime leaves?
- No, they are there for aroma and are too fibrous to eat. Leave them in the bowl or fish them out before serving.
- When do I add the lime juice?
- Off the heat, right at the end. Boiled lime juice turns bitter and loses its freshness.
- How do I keep the prawns tender?
- Add them last and cook for just 2 minutes, until they turn pink. Use the shells to flavour the stock.
Enjoy your meal!
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