Tom Yum Goong (King Prawn and Squid Thai Soup)

    Tom Yum Goong (King Prawn and Squid Thai Soup)


    8 people made this

    This is super spicy recipe which is the best way to eat Tom Yum! It is a great example of Thai soup with lots of fresh seafood and herbs.

    Serves: 8 

    • 500g king prawns, heads removed but reserved for stock
    • 2 tablespoons vegetable oil
    • 1 tablespoon minced garlic
    • 2 sticks lemongrass (1 layer of skin peeled, and head slightly crushed to release aroma)
    • 5 lime leaves
    • 5 shallots, sliced thinly
    • 5 slices galangal
    • 10 bird's-eye chillies, very thinly sliced
    • 1 tablespoon chilli paste
    • 4 tablespoons lime juice
    • 2 large squid, cleaned and sliced into rings
    • 125g baby corn
    • 100g Chinese straw mushrooms
    • 3 tomatoes, quartered
    • 100ml coconut milk
    • salt, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. To make the stock; bring 1 litre of water to boil in a large saucepan. Add the prawns heads only and simmer for 15 minutes. When 15 minutes is up, remove the heads - this liquid becomes the stock for the soup.
    2. Meanwhile, heat the oil in a pan and saute the garlic, lemon grass, lime leaves, shallots, galangal and chillies for 3 minutes over medium heat.
    3. Add the chilli paste and stir for additional 1 minute then pour in the lime juice. Let simmer for 5 minutes.
    4. Pour the spicy mixture from the pan into the stock and bring back to the boil. Add the squid, baby corn, mushrooms, tomatoes and prawns.
    5. Turn down the heat, pour in the coconut milk and let simmer for 5 minutes.
    6. Add salt to taste and serve hot.

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