dinner · gluten-free · dairy-free
Tom yum goong with prawns
Hot and sour Thai prawn soup built on a stock of simmered prawn heads with lemongrass, galangal and lime leaf, finished with lime and fish sauce.
- Time
- 45min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains fish and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Peel the prawns, leaving tails on, and devein. Keep the heads and shells.
-
2
Fry the heads and shells in a dry pot for 2 minutes, pressing to release the head fat. Add the water, lemongrass, galangal and lime leaves and simmer 15 minutes. Strain, pressing on the heads.
-
3
Return the broth to a simmer, add the chiles, mushrooms and chili paste and cook 3 minutes.
-
4
Add the prawns and cook just until pink, 2 minutes.
-
5
Off the heat, stir in the fish sauce, lime juice and sugar. Taste: it should be sour, salty and spicy.
-
6
Serve topped with cilantro.
