Spicy, fresh, tangy – delicious!
Tom Yam Goong (Spicy Prawn & Lemongrass Soup)
"Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use..."
Category:
Soup, Starter
Style:
Asian, Gluten Free, Thai
Keyword:
Lemongrass, Prawn Soup, Prawns
Quantity: 2
Ingredients
- 500 ml chicken stock
- 20 g shallots, peeled & sliced
- 20 g galangal, chopped
- 20 g lemongrass, bashed
- 20 g small hot chilies, whole
- 4 kaffir lime leaves
- Fresh lime juice
- 1 tsp fish sauce
- 1 tsp palm sugar
- 6 green prawns - tiger if you can get them
- 20 g straw mushrooms, cut into halves
- 1 spring onion - green part only, finely shredded on the angle
- 6 snow peas,cut into julienne cut into julienne
- To garnish
- 2 Kaffir lime leaves, cut into fine chifonade
- Fresh coriander leaves
Instructions
-
Peel & devein the prawns. Set aside
-
Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
-
Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
-
Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
-
Strain the broth, discard the solids and return the broth to a clean saucepan.
-
Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
-
Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
-
Divide evenly between two serving bowls
-
Sprinkle the kaffir chiffonade and coriander leaves to garnish.
-
Serve hot.
Notes
- You may substitute diced chicken for the prawns. The dish is then called Tom Yam Gai. I
- believe that fresh fish would also work wonderfully .
- Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
I like to add some fresh seasonal vegetables when I can.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
