Traditional Thai spicy prawn soup (Tom Yaam Goong)

Traditional Thai spicy prawn soup (Tom Yaam Goong)

16 medium prawns, fresh or frozen

1.21 chicken stock or water

50g galangal, peeled and sliced

3 stalks lemongrass, sliced

2 shallots, sliced

4 kaffir lime leaves, torn

5 bird’s eye chillies, crushed

1 heaped dsp chilli paste in oil

3 dsp fish sauce

3 dsp lime juice

1 tsp sugar

150g oyster mushrooms, torn

10g coriander to garnish

Prepare the prawns and remove the shells

Bring the stock to the boil in a heavy, medium-sized saucepan, add the galangal, lemongrass, shallots, kaffir lime leaves and bird’s eye chillies and let it simmer for about 2 minutes or until fragrant. Add the chilli paste in oil and season with fish sauce, lime juice and sugar. This dish can be made in advance to this stage and kept in the fridge

Now add the prawns along with the mushrooms and cook for a minute before serving

To serve, garnish with coriander

Serves
Serves 4 as a starter

Main ingredients
Fish, Vegetables

Recipe Type
Soups, Starters, Entertaining

Cuisine
Thai, Asian

Special Info
Nut free, Egg free, Dairy free

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