One of the most well known Thai dishes, this is a delicious and fresh soup bursting with flavour! Even better, this recipe is relatively quick and easy; it simply requires fresh, quality ingredients for an authentic and addictive Tom Yum Gung.
- 300g medium prawns
- 3 cups chicken stock, prawn stock, or water
- 1-2 stalks of lemongrass
- 3 slices galangal
- 2 shallots, peeled and crushed
- 1 tsp coarse sea salt
- 1 1/4 cups Straw mushrooms, cleaned and halved
- 1 medium tomato, sliced into wedges
- 3 Kaffir lime leaves, spine removed and torn (plus an extra few to use as garnish)
- 1/2 cup fresh coriander, chopped roughly
- 1-5 Bird’s Eye chillies
- 1 Tbsp fish sauce
- 2 Tbsp lime juice
- Peel and devein the prawns. You can keep the head intact or remove them.
- Make your own prawn stock by submerging the shells and heads in a pot with cold water and bringing to a boil for about 5 minutes. Turn off the heat and strain and discard the shells.
- Add lemongrass, galangal, Kaffir lime leaves, shallots and salt into your stock or water. Bring to a boil and leave for a minute then add mushrooms and tomato slices.
- Let boil for a few minutes to infuse the herb aroma into the stock, and then add the prawns.
- As soon as the prawns turn pink on all sides, add a few extra fresh Kaffir lime leaves and turn off the heat.
- Season with fish sauce, lime juice, chillies, and coriander. Serve immediately.