Thom Yam Goong

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. 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.
  2. Add one lemongrass stem to the pot with the galangal a