Hot and Sour Prawn Soup (Tom Yum Goong)
Ingredients
- 3 cups fish stock
- 1 tbsp. chopped fresh lemongrass or 1 tsp. dried lemongrass
- ½ tsp. finely grated lemon rind
- 2 tbsp. Thai fish sauce
- 225g button mushrooms, sliced
- 500g large green prawns, shelled and deveined
- 85ml double cream
- 115g bean sprouts
- 2 spring onions cut into 2cm lengths
- 1 tsp. sambal oelek
- 85ml lemon juice
- 3 tbsp. chopped fresh coriander
- Freshly ground black pepper
Instructions
- Place stock in a large saucepan and bring to the boil.
- Stir in lemongrass, lemon rind, fish sauce, mushrooms and prawns and cook 3-4 minutes or until prawns change colour.
- Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
- Remove pan from heat, add bean sprouts, spring onions, sambal oelek, lemon juice, coriander and black pepper to taste.
Serve immediately.
Serves 4.