Name: Tom yum goong (hot and sour prawn soup)
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/4 litre fish stock; 3 cup (750ml) water; 1/4 cup thinly sliced fresh lemon grass; 2 clove garlic, crushed; 1 tablespoon thinly sliced fresh ginger; 2 thai red chillies, thinly sliced; 2 kaffir lime leaves, thinly sliced (or 2 tsp grated lime rind); 16 (800g) large uncooked prawns; 2 tablespoon fish sauce; 1/4 cup (60ml) lime juice; 4 green onions, thinly sliced; 2 tablespoon coriander leaves; 2 tablespoon thai basil leaves; 4 thai red chillies, seeded, sliced, extra

Ingredients

1 1/4 litre fish stock

3 cup (750ml) water

1/4 cup thinly sliced fresh lemon grass

2 clove garlic, crushed

1 tablespoon thinly sliced fresh ginger

2 thai red chillies, thinly sliced

2 kaffir lime leaves, thinly sliced (or 2 tsp grated lime rind)

16 (800g) large uncooked prawns

2 tablespoon fish sauce

1/4 cup (60ml) lime juice

4 green onions, thinly sliced

2 tablespoon coriander leaves

2 tablespoon thai basil leaves

4 thai red chillies, seeded, sliced, extra

Method

1.Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves.

2.Bring to the boil; simmer, uncovered, 10 minutes. Strain into a large jug or bowl. Return to pan; bring to the boil.

3.Meanwhile, shell and devein prawns, leaving tails. Add prawns; simmer until they change colour. Add sauce and juice; remove from heat.

4.Stir in onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

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