Tom Yum Goong (Thai hot and sour prawn soup)
Category:
Starter
Free from:
gluten, sesame, nuts, meat, dairy/lactose, sulphites, lupin, mustard, celery, egg, soya
Contains:
shellfish (prawn and shrimp), fish (anchovy)
Alternatives:
chicken or tofu can be used instead of prawns
Preparation time:
20-30 minutes
Cooking time:
15-20 minutes
Serves:
2
Ingredients
12 raw king prawns
2 mushrooms - quartered
1 stalk lemongrass - chopped into 3 pieces and crushed with the blade of a knife
2 babycorns - chopped into thin slices
2 green beans – chopped into 4
3 slivers of dried/fresh galangal or fresh ginger - chopped
2 cherry tomatoes - halved
1/4 onion - segmented
2 kaffir lime leaves - stalks removed
1 stem spring onion - chopped into 4 pieces
1 tablespoon fresh coriander – chopped roughly
1/2 - 2 red bird eye chilli(s) - depending on how spicy you want it – finely sliced
1 tablespoon fish sauce
1/2 teaspoon sugar
Freshly squeezed juice of ½ lime
Pinch of salt
1 teaspoon roasted chilli paste/ Tom Yum/Yam paste (check the paste for soya, fish and seafood)
1 pint water or chicken stock
Method
1. Put the water/stock into a saucepan and add the lemongrass, galangal/ginger and onion.
2. Bring to the boil
3. When boiling add the Tom Yum paste, fish sauce, sugar, salt, lime juice, chilli(s), green beans and baby corn
4. Boil for 5 minutes
5. Add the mushrooms and boil for another 5 minutes
6. Add the prawns, kaffir lime leaves and tomatoes and boil until the prawns are cooked through (for about 5 minutes)
7. Add the spring onion and immediately remove the soup from the heat
8. Serve the soup in a warm bowl with the prawns on the top and garnish with the coriander
Serving suggestion: Serve with sticky/boiled rice or alternatively add rice noodles
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
