Name: Tom yum goong
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 900 gram uncooked large king prawns, shelled, deveined, tails intact, shells and heads reserved; 1 tablespoon peanut oil; 6 cup (1.5l) water; 2 tablespoon red curry paste; 1 tablespoon tamarind concentrate; 10 centimetre (20g) stick fresh lemon grass, finely chopped; 1 teaspoon ground turmeric; 2 fresh small red thai chillies, coarsely chopped; 1 centimetre (5g) piece fresh ginger, grated; 6 fresh kaffir lime leaves, finely shredded; 1 teaspoon grated palm sugar; 100 gram fresh shiitake mushrooms, halved; 2 tablespoon fish sauce; 2 tablespoon lime juice; 1/4 cup loosely packed vietnamese mint leaves; 1/4 cup loosely packed fresh coriander leaves

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.

Ingredients

900 gram uncooked large king prawns, shelled, deveined, tails intact, shells and heads reserved

1 tablespoon peanut oil

6 cup (1.5l) water

2 tablespoon red curry paste

1 tablespoon tamarind concentrate

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

1 teaspoon ground turmeric

2 fresh small red thai chillies, coarsely chopped

1 centimetre (5g) piece fresh ginger, grated

6 fresh kaffir lime leaves, finely shredded

1 teaspoon grated palm sugar

100 gram fresh shiitake mushrooms, halved

2 tablespoon fish sauce

2 tablespoon lime juice

1/4 cup loosely packed vietnamese mint leaves

1/4 cup loosely packed fresh coriander leaves

Method

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.
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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