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tom yam gung soup

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Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: soups
Cuisine: thai
Ingredients Method Notes

Ingredients
  

  • 1 litre vegetable stock
  • 400 g frozen prawns
  • 200 g mushroom cut in half
  • 2 cm galangal sliced finely
  • 4 teaspoons fish sauce
  • 0.5 teaspoon thai red curry paste
  • 1 bunch coriander
  • 4 kaffir leaf
  • 2 spring onion sliced finely
  • 2 tomato chopped
  • 1 shoot lemon grass in 3cm pieces
  • 1 lime juiced

Method
 

  1. Bring the stock to the boil and add the galangal, coriander stalks, lime leaves, lemon grass and spring onions and boil for 5 minute.
  2. 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.

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.

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