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TOM YAM GOONG –
THAI SPICY PRAWN SOUP
PREPARATION TIME: 5 mins COOKING TIME: 7 mins SERVES: 4
METHOD
Put the stock, lemon grass
and kaffir lime leaves in the
microwave on HIGH for 5
minutes. Add the prawns
and mushrooms. Microwave
for a further 2 minutes until
the prawns are cooked.
Remove. Add chilli, lemon
juice and fish sauce. Taste
and add more lime or fish
sauce if needed; the soup
should be spicy-sour and a
little salty. Garnish with fresh
coriander. Serve hot.
*Frozen prawns are fine.
Defrost and pat dry before use.
Buy large or jumbo.
INGREDIENTS
3 cups Chicken stock
3 Kaffir lime leaves
3 Lemon grass stalks
5-6 Medium to large prawns, peeled,
cleaned and de-veined*
15 pcs Button mushrooms, cleaned
and cut into 2
5 Green and red bird’s eye chillies
(or 3-4 ordinary green chillies)
4 tbsp Lemon (
nimbu
) juice
½ tbsp Fish sauce
Handful of fresh coriander leaves