Hot & Sour Prawn Soup (Tom Yum Khung)
This recipe is based on our experience cooking at the Basil Healthy Thai Cookery School in Chiang Mai.
Serves 1
Ingredients
- 3-6 medium green prawns (depends on their size), shelled, tails in tact, and deveined.
- ¼ cup straw mushrooms, cut into quarters
- 2 cups chicken stock
- 3 dried small red (hot) chillies, crushed or fresh chillies, deseeded and diced
- 1 stick lemongrass, white part only, halved and crushed
- 3 thin slices of galangal*
- 2 kaffir lime leaves, stems removed and roughly chopped
- ½ onion, cut into quarters
- 1 tbsp. tom yum paste*
- 1½ tbsp. fish sauce
- 1 tsp. sugar
- 2 tbsp. lime juice
- 1 tomato, cut into quarters
- 1 tbsp fresh coriander, roughly chopped
- 1 tbsp spring onion, roughly chopped
Method
- Place the chicken stock into a pot and bring it to the boil over medium heat. Add lemongrass and galangal then keep cooking for a few minutes or until fragrant. Add mushroom and onion, bring to the boil.
- Add fish sauce, tom yum paste, sugar, chillies and stir well to combine.
- Then add the prawns, just before they are fully cooked add tomato, kaffir lime leaves, coriander and spring onion. Finish cooking the prawns, trying not to overcook them.
- Remove the pot from the heat and add lime juice.
To serve
Transfer to a bowl(s) to serve.
* Galangal & Tom Yum paste are available in most Asian Supermarkets.