Thai Prawn Soup

    40 minutes

    This is a popular Thai spicy and sour soup known as 'Tom Yam Goong'. The broth is built up with ingredients like lime leaves, lemongrass and galangal with the prawns being added just in time to be cooked and immediately served.

    1 person made this

    Serves: 4 

    • 300g prawns, peeled and deveined, reserve the shells
    • 4 cups (1 litre) water
    • 2 stalks lemongrass, sliced into 2cm lengths
    • 4 kaffir lime leaves
    • 2 shallots, thinly sliced
    • 3 cloves garlic, smashed
    • 3cm piece galangal, peeled and thinly sliced
    • 5 cherry tomatoes, halved
    • 140g mushrooms, halved
    • 15 Thai chillies, halved longwise
    • 2-3 tablespoons fish sauce
    • 1-2 limes, juiced
    • handful coriander, diced

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Simmer the prawn shells in the water for 10 minutes. Strain and reserve the stock.
    2. Add the lemongrass, lime leaves, shallots, garlic and galangal. Simmer for 10 minutes.
    3. Add the tomatoes, mushrooms and chillies. Simmer for 5 minutes. Add the prawn meat to the broth and cook until just done; about 1 minute.
    4. Season with the fish sauce and lime juice.
    5. Serve in a communal bowl with diced coriander on top.

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