Makes
2
Servings
Prep Time
15
Minutes
Cook time
30
Minutes
Makes
2
Servings
Prep Time
15
Minutes
Cook time
30
Minutes

Tom yum goong

Ingredients

  • 300g whole prawns
  • 3 cup water
  • 1/2 cup chicken stock
  • 2 Thai or birdseye chillies
  • 3 garlic cloves
  • 120g mushrooms
  • 1 roma tomato
  • 1/2 white onion
  • 1 tsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • Coriander/cilantro
  • 2 tbsp Tom yum paste
  • 1/3 cup evaporated milk
Products
Tom Yum paste

Instructions

  • Peel the prawns. Place heads and shell in pot, reserve meat. Add into pot.
  • Add Tom yum paste. Bring to simmer on high heat, cover, then reduce to medium and simmer for 5 minutes.
  • Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
  • Add onions and mushrooms, simmer 3 minutes.
  • Add tomatoes, simmer for 1 minute.
  • Add prawns, simmer 2 minutes or until just cooked.
  • Stir in sugar and fish sauce, simmer for 1 minute.
  • Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste.
  • Ladle into bowls and serve with fresh coriander and fresh chilli!

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