Thai sour prawn soup
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
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
- 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.
- 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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