Tom Yum Goong
Hot, sour, aromatic prawn soup that clears your sinuses and your mood in the same spoonful. Fourteen minutes from cold pan to the kind of broth people order flights for.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Peel the prawns and drop the shells and heads into the cold water, bring to the boil and simmer 5 minutes, then strain the shells out; this is your flavour base.
Return the broth to the pan, add the lemongrass, galangal, lime leaves and chillies, and simmer 3 minutes to draw out the aromatics.
Add the mushrooms and simmer 2 minutes, then stir in the chilli paste until it dissolves.
Slide in the peeled prawns and cook 2 to 3 minutes, just until they are opaque all the way through and firm to the touch.
Take the pan off the heat, then stir in the fish sauce and lime juice, taste, and adjust until it is aggressively sour and salty in equal measure.
Read all that and thought “absolutely not”?
Completely fair. Tom Yum Goong is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.