Tom Yum Goong — Thai Hot and Sour Prawn Soup

Shopping list

• 400 g raw king prawns — peeled and deveined, heads and shells reserved

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• 1 l chicken or prawn stock

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• 3 piece lemongrass stalks — bruised and cut into 5cm lengths

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• 30 g galangal — thinly sliced

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• 6 piece kaffir lime leaves — torn

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• 3 piece Thai bird's eye chillies — lightly crushed

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• 150 g oyster mushrooms — torn into bite-sized pieces

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• 100 g cherry tomatoes — halved

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• 3 tbsp fish sauce

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• 3 tbsp lime juice — freshly squeezed

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• 1 tsp palm sugar — or caster sugar

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• 1 bunch coriander leaves — roughly chopped

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Step by step

1. 1

   In a large saucepan, combine the stock with the prawn heads and shells. Bring to a simmer and cook for 10 minutes to infuse flavour. Strain and discard the shells.

2. 2

   Return the strained stock to the pan. Add the lemongrass, galangal, kaffir lime leaves, and chillies. Simmer gently for 5 minutes until aromatic.

3. 3

   Add the mushrooms and tomatoes and cook for 3 minutes.

4. 4

   Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust the balance of salty, sour, and sweet to your liking.

5. 5

   Add the prawns and simmer for 3– 4 minutes until just pink and cooked through.

6. 6

   Remove from heat and stir in the fresh coriander. Discard the lemongrass and galangal if desired (or leave for authenticity).

7. 7

   Ladle into bowls and serve immediately with steamed jasmine rice.