This spicy shrimp soup is one of Thailand's most popular soups. Easy to prepare and bursting with flavour!
I want to make
Peel the galangal root and slice thinly.
Peel and thinly slice the garlic.
Cut the Looye JOYN tomatoes into quarters.
Crush the white part of the lemongrass with a rolling pin to release the flavours.
Squeeze the lime.
Cut the chilies in half, remove the seeds and slice into wafer-thin strips.
Peel the prawns and cut them along the back, rinse and drain well.
Thinly slice the spring onion and finely chop the coriander.
In a large pan, bring 0.5 L of water to the boil with the stock cube.
Reduce the heat to medium and add the Looye JOYN tomatoes, fish sauce, lime leaves, lemongrass, galangal root, garlic, salt and pepper.
Lower the heat and simmer for 15 to 20 minutes, covered. Remove from the heat and set aside for 10 minutes to allow the flavours to infuse.
Pour the contents of the pan through a fine sieve and return the broth to the pan.
Bring the broth back to a boil on medium heat. Add the prawns and spring onions and simmer for 5 to 6 minutes until the prawns are cooked through.
To finish, stir a generous dash of lime juice, the coriander and the chopped chillies into the broth. Serve immediately in a soup bowl or a soup plate.
TOM YUM KUNG VARIATIONS
Tom Kha Kung: Replace half the stock with coconut milk. Tom Yum Gai: Replace the prawns with thinly sliced chicken breast.