Thai sour spicy prawn soup

Thai sour spicy prawn soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Tom yam goong is a favourite soup in Thailand. It is very hot and spicy with a delicious touch of sour.

Ingredients

Quantity Ingredient
8 large prawns
2 stalks lemongrass
4 kaffir lime leaves
or a strip lime rind
4-5 white button mushrooms or canned straw mushrooms
2-3 tiny bird’s eye chillies, split and seeded
4 cups chicken stock
4 tablespoons lime juice
2 tablespoons thai fish sauce
1 cup fresh coriander leaves

Method

  1. Wash the prawns, shell and devein, leaving the tails on. Crush the tender white ends of the lemongrass, then cut diagonally into fine slices. Halve the lime leaves or finely shred the lime rind if using, slice the mushrooms finely, leaving straw mushrooms whole. Slice chillies (use only 1 chilli if your taste doesn’t run to very hot).
  2. Heat the stock in a large saucepan. Add the lemongrass, lime leaves, mushrooms, chilli and lime juice and fish sauce. Bring to the boil, reduce the heat and simmer for 2 minutes. Add the prawns and cook only until they turn pink. Add the coriander leaves and serve in bowls.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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