Hot-and-sour prawn soup

Preparation info
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By Christine Manfield

Published 1999

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A rich, clear broth with refreshing aromatic flavours I have interpreted from the Thai classic tom yam gung.


  • 2 tomatoes, peeled and seeded
  • 3 teaspoons laksa (Vietnamese mint) leaves
  • 3 kaffir lime leaves


  1. To make the soup, shell prawns (reserving shells and heads), then remove intestinal tracts. Butterfly prawns open and set aside.
  2. Heat oil in a wide, heavy-based saucepan and fry prawn heads and shells over moderately high heat until a pinkish red. Tip shells and heads onto a plate.
  3. In the same pan, fry aromatics and herbs until fragrant and slightly c