About this recipe:This Thai fish soup is delicious and packed full of flavour. Prawns are simmered with mushrooms, lemon grass, kaffir lime leaves, galangal, chillies in a seasoned prawn stock.
Makes: 4 - 6 servings
225g medium prawns, peeled, shells reserved and deveined
12 mushrooms, halved
1/2 (285g) tin chopped mushrooms, drained
2 stalks lemon grass, trimmed and cut into matchstick strands
4 kaffir lime leaves
4 slices galangal
4 Thai chillies
1 1/2 tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon caster sugar
1 teaspoon hot chilli paste
1 tablespoon tom yum soup paste
coriander leaves to garnish
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
To make stock: Add the prawn heads and shells to water, then cook for 20 minutes. Turn off the heat. Soak the shells for a further 20 minutes before discarding.
Add stock, lemon grass, kaffir lime leaves, galangal, chillies, fish sauce, lime juice, sugar and chilli paste to a pot and bring to the boil. After boiling for 5 minutes, add prawns and mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.
Tom yum soup paste, hot chilli paste, lemon grass, Thai chillies, kaffir lime leaves and galangal can be purchased in Chinese/Oriental speciality shops.
Recipe looked nice and easy to follow & was, quantity made was just right for two. This meal tasted and smelled as good as any Thai Tom Yum Goong that I have enjoyed in the UK. Formerly my favourite Thai restaurant was the Buntip at the Bull & Butcher Burnley (Sadly no longer open)
Small amount of fresh root ginger added as a mini tweak
Regards Mike - 05 Aug 2013