|
|
| This classic soup is hot and spicy, sour and aromatic all the same time. For many people around the world who love thai food Tom Yum Goong soup is a measure of the quality of the chef, and many people swear by this soup to clear their heads when they have a cold! |
|
| Ingredient |
| 1 L(1% pt) fish stock |
| 1 lemongrass stalk, sliced into rings |
| 4 slices of galangal |
| 4 kaffir lime leaves, torn |
| 1 1/2 tablespoons Roasted Chilli paste |
| 4 hot chillies, tor to taste |
| 8 straw or botton mushrooms, quartered |
| 8 raw king prawns, shelled and deveined |
| 4 tablespoons fresh lime juice |
| 4 1/2 tablespoons fish sauce |
| 1 tablespoons chopped coriander |
| 1 tablespoon finely sliced spring onion |
| 8 coriander leaves, to garnish |
| Preparation |
| Bring the stock to the boil in a large pan or stockpot, add the lemongrass, galangal, kaffir lime leaves and roasted chilli paste and simmer for about 20 minutes. |
|
Increase the heat and bring to the boil, add the chilli and mushrooms and bring back to the boil. Add the king prawns, cook for 2 minutes then add lime juice, fish sauce, chopped coriander and spring onion. Stir together briefly and serve garnished with coriander leaves. |
|
Hot
Serves 4 as part of a thai meal
Preparation and cooking time: 40 minutes |
|
