Name: Tom yum goong (hot and sour Thai prawn soup)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.5 litre (6 cups) fish stock; 1 tablespoon coriander root and stem mixture, coarsely chopped; 10 centimetre (20g) stick fresh lemon grass , chopped finely; 8 fresh kaffir lime leaves, torn; 8 centimetre (40g) piece fresh ginger, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 tablespoon fish sauce; 12 uncooked large king prawns (840g); 8 green onions, cut into 2cm lengths; 1/3 cup (80ml) lime juice; 2/3 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh thai basil leaves, torn

Tom yum goong (hot and sour Thai prawn soup)

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

Ingredients

1.5 litre (6 cups) fish stock

1 tablespoon coriander root and stem mixture, coarsely chopped

10 centimetre (20g) stick fresh lemon grass , chopped finely

8 fresh kaffir lime leaves, torn

8 centimetre (40g) piece fresh ginger, sliced thinly

2 fresh small red thai chillies, sliced thinly

1 tablespoon fish sauce

12 uncooked large king prawns (840g)

8 green onions, cut into 2cm lengths

1/3 cup (80ml) lime juice

2/3 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh thai basil leaves, torn

Method

1.Place stock, coriander root and stem mixture, lemon grass, lime leaves, ginger, chilli and sauce in large saucepan, bring to a boil. Reduce heat, simmer, uncovered, 10 minutes.

2.Meanwhile, shell and devein prawns, leaving tails intact. Add prawns, onion and juice to pan, simmer, uncovered, about 4 minutes or until prawns just change in colour. Remove from heat, stir in coriander and basil leaves.

To make your own fish stock, use prawn heads and shells.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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