Thai Hot and Sour Prawn Soup
Tom Yam Goong - ต้มยำกุ้ง
Description
This soup combines all the exotic flavours of Thai aromatic herbs such as lemongrass, chillies, ginza and coriander. You can make it as spicy as you like. You can also try adding some chilli jam in for a different version of this soup.
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Recipe Tags | soup prawn hot and sour |
Ingredients
| 300 | g | raw prawns (washed, peeled and deveined. Keep the peelings) |
| 750 | ml | water or chicken stock |
| 6 | clv | garlic (crushed ) |
| 6 | shallots (sliced ) | |
| 2 | lemongrass (lower 1/3 only, slices diagonally into 2cm (1 inch) pieces.) | |
| 10 | sli | ginza (thin slices, skin removed ) |
| 200 | oz | straw mushrooms (cut in half ) |
| 2 | tomatoes (each one cut into 8 pieces ) | |
| 20 | green chillies (small, cut in ½ lengthways) | |
| 45 | ml | fish sauce |
| 5 | kaffir lime leaves (torn into pieces discarding the stem) | |
| 30 | ml | lime juice |
| 10 | g | coriander (coarsely chopped) |
Instructions
Put the heads and peelings of the prawns in a pan with the water and bring to the boil. Remove the prawn peelings from the pan and bring the stock back to the boil. Add the garlic, shallots, lemongrass and ginza and bring to the boil. Then add the mushrooms and tomatoes and bring back to the boil . Add the chillies and fish sauce followed by the kaffir lime leaves. Cook gently for 2 minutes, add the prawns and cook until they turn opaque (about 1 minutes). Turn off the heat and stir in the lime juice. Serve garnished with the coriander.
Notes
This can also be made using chicken, pork, fish, mixed seafood or tofu instead of prawns. If you use chicken or pork, the meat should be added before the mushrooms.
If you do not want it to be too spicy, use chilli paste instead of fresh chillies. The soup can be richer by adding ¼ cup of milk before serving. Tom Yam uses ingredients such as ginza, lemongrass and kaffir lime leaves which are not meant to be eaten. If you want you can put these ingredients into a muslin bag which cooking and remove them before serving.