Tom Yum Goong

Name: Tom Yum Goong
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500g large prawns, shells on; 1L chicken stock; 2 stalks lemongrass, bruised and cut; 3cm galangal, sliced; 6 kaffir lime leaves, torn; 3 red bird eye chillis, bruised; 3 tbsp fish sauce; 3 tbsp lime juice; 1 tsp sugar; 200g oyster mushrooms; 2 tbsp chilli paste in oil; 1 handful fresh coriander

Thailand's most famous soup — a hot and sour prawn broth with lemongrass, galangal and kaffir lime. Simmering the lemongrass, galangal and kaffir lime for a full 10 minutes before the prawns go in properly infuses the broth, since the prawns themselves only need two minutes to cook.

Total time

30 min

Prep

15 min

Cook

15 min

Difficulty

easy

Cuisine

Asian

gluten-free

Ingredients

500glarge prawns, shells on

1Lchicken stock

2 stalkslemongrass, bruised and cut

3cmgalangal, sliced

6kaffir lime leaves, torn

3red bird eye chillis, bruised

3 tbspfish sauce

3 tbsplime juice

1 tspsugar

200goyster mushrooms

2 tbspchilli paste in oil

1 handfulfresh coriander

Instructions

Bring stock to boil, add lemongrass, galangal, kaffir lime leaves and chillis.

Simmer 10 minutes to infuse flavours.

Add mushrooms and cook 3 minutes.

Add prawns and cook until pink, about 2 minutes.

Stir in fish sauce, lime juice, sugar and chilli paste.

Taste and adjust seasoning — should be hot, sour, salty and slightly sweet.

Scatter with coriander and serve immediately in deep bowls.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

164

Protein

32.6g

Fat

0.8g

Carbs

8.7g

Fiber

0.7g

Sodium

1963mg

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