Name: Khlong" tom" yam
Yield: Serves 4
Cuisine: Thai
Ingredients: juice of 2 limes; 4 small tomatoes, halved; 2 sticks lemongrass, trimmed and smashed open; 1.5 litres Asian chicken stock; 16 thin slices cooked bamboo shoots; 4 cm piece fresh galangal or root ginger, peeled and thickly sliced; handful of coriander leaf and stem, roughly chopped; 8 kaffir lime leaves; 4 birdseye chillies, split; 1 tbsp palm sugar or caster sugar; 3 tbsp fish sauce; 12 large cooked tiger prawns, shells on

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

This soup should taste hot and spicy-sour, and blowsy with fragrance. Prawns aren’t the be-all here, so keep to veg if you don’t eat creatures. Opens up the pores, so a perfect cool-off.

Ingredients

1.5 litres Asian chicken stock
2 sticks lemongrass, trimmed and smashed open

Asia
Thailand
Spicy
Soup
Gluten-free
South East Asia

Method

Simmer the stock with the smashed lemongrass, galangal, bamboo shoot and half the lime leaves for about 8 minutes, then stir in half the fish sauce, half the lime juice, half the sugar and half the chillies, and leave to bubble for a couple of minutes. Next, shell the prawns, keeping the tail ends on, then add to the soup; if they’re not cooked, simmer gently for 2 minutes or so. Discard the sp

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