Tom yam gung is a wonderfully sour, tangy, spicy Thai soup which complements the flavour of the prawns perfectly and leaves you begging for more.
ingredients:
1 litre
vegetable stock
400 g
frozen prawns
200 g
mushrooms cut in half
2 cm
galangal sliced finely
4 teaspoons
fish sauce
0.5 teaspoon
thai red curry paste
1 bunch
coriander
2
spring onions sliced finely
2
tomatoes chopped
1 shoot
lemon grass in 3cm pieces
1
lime juiced
servings
method:
- Bring the stock to the boil and add the galangal, coriander stalks, lime leaves, lemon grass and spring onions and boil for 5 minute.
- Reduce the heat to low and add the shrimps, fish sauce and the curry paste and simmer for 8-10 minutes. Season to taste with lime juice and garnish with the shredded coriander leaves. Add a little more curry paste if it is not spicy enough.
recipe notes:
Fresh Coriander: I have, until now, never met anyone who is indifferent to to the taste of fresh coriander. Either they love it or they hate it and say it tastes like soap. I usually just place a small bowel of it on the table and ask everyone to help themselves.
