Spicy prawn soup – Tom Yum Goong

serves 4

Supremely hot and sour, light yet nourishing, this Thai soup is rich with nutrition and bursting with flavour. The words "tom yum" are derived from two Thai words: "Tom" refers to the boiling process while "Yum" refers to a kind of Thai spicy and sour salad. Popularised around the world Tom Yum is also commonly found in neighbouring countries such as Malaysia, Singapore and Laos. And here’s a spicy bit of spicy trivia: The 1997 Financial Crisis, which started in Thailand, is often referred to as the "Tom Yum Goong Crisis". Goong is Thai for prawns, which form the main ingredient but the secret to a successful Tom Yum Goong lies in its liquid base; lemongrass, galangal, kaf r lime leaves and chillies are simmered in the pot to form the identity of this tasty and nutritious dish.

INGREDIENTS

12 tiger prawns medium size
120g straw mushrooms
8-10 bird’s eye chillies
60g galangal
40g lemongrass
12 kaf r lime leaves
40ml fish sauce
60g roasted chilli paste
5-6 limes (juice)
1,200ml tom yam prawn stock
120ml unsweetened carnation milk
4 springs coriander leaves

• Clean the prawns by removing the shell and de-veining, but keep the tail on.
• Bring the prawn stock to boil and add the sliced lemongrass, galangal, and chilli then simmer gently until an aroma develops.
• Add the straw mushrooms to the liquid and boil until cooked through.
• Next, add the roasted chilli paste, sh sauce and tiger prawns and simmer.
• Sprinkle the torn kaf r lime leaves on top of the soup and then add the evaporated milk and stir until combined well, finally add lime juice to taste.
• Transfer to a serving bowl and garnish with coriander leaves.

Important to note: do not press the meat hard on the grill with tongs, as most people like to do thinking the grill marks will be stronger on the meat. What that actually does is release the natural juices and when nished, your nal result will be too charred and dry meat.