Tom Yam Gung

Name: Tom Yam Gung
Yield: Serves 4 Generously
Cuisine: Thailand
Ingredients: 1.75 litres/ 3 pints chicken or vegetable stock; coriander leaves, to garnish; 1 hot red chilli, thinly sliced; 20 Tiger prawns; 4 spring onions, thinly sliced; 1 onion, diced; 3 garlic cloves, peeled, smashed and chopped; juice of 2 limes, reserving the skins; 2 tbsp nam pla fish sauce; salt; 2 hot green chillies, sliced with their seeds; 3–4 tbsp peanut or sunflower; oil; 2 stalks of lemon grass, thinly sliced; 4 lime leaves

Preparation info

Serves
4
Generously

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Probably the best known Thai soup, tom yam gung is a delicious clear broth fragrant with lemon grass and kaffir lime, hot spiced with chilli and filled with just-cooked tiger prawns.

Ingredients

20 Tiger prawns
salt
3–4 tbsp peanut or sunflower
oil

Asia
Thailand
Pescatarian
Soup
Gluten-free
South East Asia

Method

Peel the tiger prawns, cutting down through their back and removing the intestinal tracts and reserving the shells and heads. Put the peeled prawns in a bowl of iced salted water and rub them gently between your fingers. Drain.

In a saucepan, heat the oil and fry the onion until translucent. Add the lemon grass, garlic, green chillies and the prawn shells. Stir until the shells blush pi