Tom Yam Goong

Tom Yam Goong is a Hot and Sour Prawn Soup from Thailand

Jenny did a Thai cooking course many years ago at the WEA in Newcastle. This recipe came from the tutor, who had trained in traditional Thai cooking in Thailand.

Serves 2

Ingredients

Equipment Required

6 medium size prawns, raw

3 straw mushrooms, halved

2 cups chicken stock

1 - 2 teaspoons sliced lemon grass

1 -2 teaspoons galangal, finely sliced

1 - 2 teaspoons kaffir lime leaves, finely sliced

1 coriander root, finely sliced

2 -3 pieces hot chilli, crushed

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon sugar

2 teaspoons chilli jam

Saucepan

Method

Bring chicken stock to a full boil
Add lemon grass, galangal, kaffir lime leaves and hot chilli. Bring to the boil again
Add straw mushrooms, cariander root and bring to a full boil to cook the mushroom
Then add the prawns, leave for a few seconds, then turn off the heat and remove from stove (If you only have cooked prawns, rather than raw, add them at the very end instead)
Flavour the soup with fish sauce, lime juice, sugar and chilli jam

Notes

Key Word Search Tags

Thai

Cooking Tips

Straw mushrooms are available canned, at your local Asian Grocer and some supermarkets. Use normal mushrooms as a substitute if unavailable.
Include a little coconut milk at the end if you want to tome down the flavours a little.

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