Tom Yam Gung

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

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
Gluten-free
Soup
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