Preparation info
  • Serves


    • Difficulty


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.


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


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