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Tom Yum Goong (Hot and Sour soup)    HT  SP  Thai  20mins

 

Serves 4     Hot  Seafood  Shellfish  Soups  Starter  Dairy Free  Thailand  Asia  Asian

 

Ingredients

900ml/26 fl.oz. Water

2-3 pieces Galangal (Thai Ginger)

1 level table spoon Nam Prik Pao 

3 x 2.5cm/1 inch pieces of Lemon Grass

20 Jumbo Prawns (Shrimp), peeled and deveined

175g/6oz  Onions, very thinly sliced

2 Tomatoes, halved and sliced

150ml/5fl.oz. Fresh Lime Juice

2 teasp Fish Sauce (or to taste)

25g/1oz Spring Onion, chopped

 

Instructions

 

1. Place the water,  galangal, Nam Prik Pao and lemon grass in a large saucepan and bring to the boil mixing well. 

 

2. Add the  sliced onions, bring back to the boil and continue boiling for 5 minutes. 

 

3. Add the prawns and sliced tomatoes and cook for a further 5 minutes. 

 

4. To serve - divide the lime juice and fish sauce between individual serving bowls. (Do not add these to the boiling soup)  then ladle the soup into the bowls over the fish sauce/lime juice and garnish with the chopped spring onion. Serve hot.

 

 

 

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