Thai sour spicy prawn soup

Thai sour spicy prawn soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Also known as tom yam goong, this favourite soup is very hot and spicy with a delicious balance of sour.

Ingredients

Quantity Ingredient
9-18 raw prawns, depending on size
2 stems lemongrass
4 kaffir lime leaves
or strip lime peel
4-5 button mushrooms
2-3 tiny bird’s-eye chillies, split and seeded
1 litre seafood stock
4 tablespoons lime juice
2 tablespoons thai fish sauce
30g coriander leaves

Method

  1. Wash the prawns, peel them but leave the tails on, then de‑vein. Crush the tender white ends of the lemongrass, and slice finely on the bias. Halve the lime leaves. Slice the mushrooms and 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 or peel, mushrooms, chilli, lime juice and fish sauce. Bring to the boil, reduce the heat, and simmer for 2 minutes. Add the prawns and cook only until the prawns turn pink. Toss in the coriander leaves and serve.
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