Tom yum goong

Tom yum is a Lao and Thai, clear, spicy and sour soup. It is widely served in neighbouring countries such as Cambodia and Malaysia and has become popular worldwide. Just one taste of our recipe and you'll see why.
tom yum goong



1.Heat oil in large saucepan and cook prawn shells and heads. Stir about 5 minutes or until they turn deep orange in colour.
2.Add 1 cup of the water and curry paste to pan; bring to a boil, stirring. Add remaining water and return to a boil. Reduce heat and simmer uncovered for 20 minutes. Strain broth through muslin-lined sieve or colander into large heatproof bowl. Discard solids.
3.Return broth to same cleaned pan. Add tamarind, lemon grass, turmeric, chilli, ginger, lime leaf and sugar. Bring to a boil. Boil while stirring for 2 minutes. Add mushrooms, reduce heat. Stir over heat for 3 minutes. Add prawns and simmer uncovered about 5 minutes or until prawns are cooked as desired. Remove from heat and stir in sauce and juice.
4.Serve sprinkled with mint and coriander.

When you use fresh lemon grass, chop starting from the white end, going up only until you just reach the green part of the stalk (as if you were cutting a green onion). Discard the tough top green section; cut the white part as finely as possible because lemon grass is so fibrous it doesn’t break down in cooking.