Name: Thai hot and sour prawn soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2-3 stalks lemon grass, white part only, cut into 2 cm (¾ inch) pieces and bruised with the side of a knife; 4 lime leaves, shredded; 2 small green chillies; 4 black peppercorns; 2 small red chillies; 2 tablespoons coriander stalks, roughly chopped; 3 cloves garlic; 1 tablespoon chopped or grated fresh ginger; 2 spring onions, sliced; 1 ½ tablespoons fish sauce (nam pla); 500 g (1 lb) large raw prawns, shells on; 1 ½ tablespoons lime juice; 2 tablespoons vegetable oil; fresh coriander leaves, to garnish

Le Cordon Bleu

Thai hot and sour prawn soup

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Soups

By Le Cordon Bleu

Published 1998

About

This famous soup is known in Thailand as Tom Yum Goong and acts as a piquant balance to the rich coconut flavour of Thai curries. If you want the soup a little less hot, lessen the chillies.

Ingredients

500 g (1 lb) large raw prawns, shells on
2 tablespoons

Asia
Thailand
Soup
Pescatarian
South East Asia
Gluten-free
Spicy

Method

Peel and devein the prawns, keeping the tails intact and reserving the heads and shells. Cover and refrigerate the prawns. Rinse the heads and shells and dry well.
2 Heat the vegetable oil in a wide, shallow pan or wok, then add the prawn shells and heads, lemon grass stalks and ginger and stir-fry over high heat for 3-4 minutes. Add

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method