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.
tom yum goong



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.


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