Thai sour prawn soup

    30 mins

    This is a version of tom yung goong that is simple to make and delicious to eat. Spice it to your taste.

    3 people made this

    Serves: 4 

    • 1.5 litres fish stock or water
    • 3 stalks lemon grass, tender white part only, crushed and cut into 2cm slices
    • 5 kaffir lime leaves
    • 150g small mushrooms, halved
    • 2 tablespoons Thai fish sauce
    • 4–6 fresh red chillies, seeded and sliced
    • 8 large or 16 medium prawns (about 500g), cleaned and deveined, with tails left attached
    • 4 spring onions, sliced
    • 125ml lime juice
    • 2 teaspoons Thai red curry paste
    • 1 tablespoon brown sugar
    • 1 cup coriander leaves

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring the stock to the boil in a large saucepan and add the lemon grass, lime leaves, mushrooms, fish sauce and chillies. Boil for 2 minutes.
    2. Add the prawns, spring onions, lime juice, curry paste and sugar to the saucepan and cook for 2 minutes or until the prawns turn pink. Add the coriander just before serving.

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