20 April, 2018
King Prawn Soup with Chilli and Lime
(Tom yum Goong)
This classic Thai food recipe is hot and spicy, sour and aromatic all the same time. For many people around the world who love thai food Tom Yum Goong soup is a measure of the quality of the chef, and many people swear by this soup to clear their heads when they have a cold!
1 L(1% pt) fish stock
1 lemongrass stalk, sliced into rings
4 slices of galangal
4 kaffir lime leaves, torn
1 1/2 tablespoons Roasted Chilli paste
4 hot chillies, tor to taste
8 straw or botton mushrooms, quartered
8 raw king prawns, shelled and deveined
4 tablespoons fresh lime juice
4 1/2 tablespoons fish sauce
1 tablespoons chopped coriander
1 tablespoon finely sliced spring onion
8 coriander leaves, to garnish
Bring the stock to the boil in a large pan or stockpot, add the lemongrass, galangal, kaffir lime leaves and roasted chilli paste and simmer for about 20 minutes.
Increase the heat and bring to the boil, add the chilli and mushrooms and bring back to the boil. Add the king prawns, cook for 2 minutes then add lime juice, fish sauce, chopped coriander and spring onion. Stir together briefly and serve garnished with coriander leaves.
Serves 4 as part of a thai meal
Preparation and cooking time: 40 minutes