Name: Thom Yam Goong
Yield: Serves 4
Ingredients: 60 ml (2 fl oz/¼ cup) lime juice; coriander (cilantro) leaves, to garnish; 70 g (2½ oz) straw mushrooms, or quartered button mushrooms; 2 spring onions (scallions), sliced; 3 lemongrass stems, white part only, bruised; 350 g (12 oz) raw prawns (shrimp); 1 tablespoon oil; 2 tablespoons fish sauce; 5 kaffir lime leaves, torn; 5–7 bird’s eye chillies, stems removed, bruised; 3 thin slices galangal; 2 litres (8 cups) chicken stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

350 g (12 oz) raw prawns (shrimp)
1 tablespoon oil

Method

Peel the prawns, leaving the tails intact, and gently pull out the dark vein from each prawn back, starting at the head end. Keep the shells, and heads. Heat the oil in a large stockpot or wok and add the prawn heads and shells. Cook for 5 minutes, or until the prawn shells turn bright orange.
Add one lemongrass stem to the pot with the galangal a

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Thom Yam Goong

Ingredients

Method

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