Hot and Sour Prawn Soup (Tom Yum Koong)
This packs all 5 of the flavors of Thailand. We were so amazed at how we developed so much flavor in a soup that takes just minutes to cook. Wow!
Ingredients
- 3 cups water
- 1 stalk lemon grass, smash and cut into 3 inch lengths cut off woody end, discard
- 3 thin slices galangal peel before slicing
- zest 1 lime save lime for juice
- 3 small thai chilies smashed
- 1/2 cup red tomato chopped
- 1/2 cup mushrooms sliced
- 1/2 cup yellow onion chopped
- 6 prawns/large shrimp peeled and deveined
- 1 teaspoon palm sugar grated/chopped fine
- 2 teaspoons fish sauce
- 1 Tablespoon lime juice
- 1 teaspoon hot chili sauce
- 1/4 cup cilantro chopped for garnish
Instructions
- In deep sauce pan, heat water over high heat until just boiling.
- Add lemongrass, galangal, lime zest and chilies. Cook for 3 minutes.
- Add tomato, mushrooms and onion. Cook for 2 minutes.
- Lower heat then add prawns/shrimp, sugar, fish sauce, lime juice and chili sauce. Leave on low heat until prawns/shrimp are cooked through. About 5 minutes.
- Ladle soup into bowls. Top with fresh cilantro and lime wedges.
Tried this recipe?Let us know how it was!