Friday 20 April 2018

Tom Yaam Goong Spicy Prawn Soup


Serves four as a starter.


16 medium prawns, fresh or frozen

1.2 litres 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 dsps fish sauce

3 dsps 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 simmer for about two minutes, or until fragrant.

Add the chilli paste in oil and season with the 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.

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