Spicy Prawns Soup with Chilli Paste (Tom Yum Goong)


1 serving

3 peeled Thai prawns
100 grams  straw mushrooms
100 grams  lightly crushed lemongrass, chopped into one inch pieces
2 grams  coriander roots
3 leaves  shredded kaffir lime
300 grams  stock
1-2 grams  lightly crushed bird’s eye chillies
2 tbsp     fish sauce
2 tbsp     lime juice
5 coriander leaves
1 tbsp     chilli paste
100 grams evaporated milk


1. Boil the stock and add shrimp shells, lightly crushed lemongrass and coriander root. Continue boiling for a few minutes.
2. Sieve out the ingredients. Bring the stock back to a boil and add sliced lemongrass and straw mushrooms.
3. Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
4. Add lime juice and chillies. Serve Tom Yam Goong in a bowl. Garnish with coriander leaves (mixed chilli paste and unsweetened condensed milk instead of shrimp roes for alternative of Tom Yum Num Khon).



- Fish sauce becomes aromatic only when it’s added to the boiling soup.
- Lime juice becomes aromatic only when it’s added after the soup is removed from heat.

Health Benefits : Vitamin A, B1, B2, C, beta-carotene, calcium, iron and phosphorus  Preparation Time : 20 mins  Cooking time : 20 mins


Provided by: http://www.thaifoodrestaurant.com

Spicy Prawns Soup with Chilli Paste (Tom Yum Goong)