Tom yam kung (Sour and spicy prawn soup): Food24: Recipes

Tom yam kung (Sour and spicy prawn soup)

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Ingredients

1

Litres

water
2

lemon grass stems, cut into shorter lengths
5

shallots
4

slices galangal
2

kaffir lime leaves, torn
300

g

prawns, shelled and deveined
200

g

mushrooms, halved
50

ml

fish sauce
60

ml

lime juice
3

hot chillies, just broken with pestle
1

small bunch coriander leaves, chopped coarsely

Method

Bring water to the boil. Add lemon grass, shallots, galangal and kaffir lime leaves. Simmer for 5 to 10 minutes. Add prawns, mushrooms and fish sauce and simmer for a further 10 minutes. Season to taste with lime juice, chillies and chopped coriander. Remove from heat and serve hot.

Servings: Change Serving

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Buttermilk substitute
If your recipe calls for buttermilk, but you don't have any, add 1 tablespoon of lemon juice to 1 cup of milk, then let it stand for 5 minutes before using.

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