Thom Yam Goong

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

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

Main course
Breakfast
Soup
Gluten-free

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