Thai · Lunch, Dinner
Tom yum goong (spicy sour prawn soup)
Hot and sour prawn soup fragrant with lemongrass, galangal and lime.
- Calories
- 415 kcal
- Protein
- 45 g
- Carbs
- 52 g
- Fat
- 3 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: shellfish, fish.
Ingredients
- 180 g Prawns
- 100 g Mushrooms
- ¾ stalk Lemongrass
- 10 g Galangal
- 2 leafs Lime leaves
- ¾ tomato Tomatoes
- ¼ lime Limes
- 2½ tsp Fish sauce
- ¾ tbsp Thai curry paste
- 5 g Coriander
- 45 g Jasmine rice
Method
- Bring 500ml water to the boil with the lemongrass, galangal and lime leaves for 5 minutes.
- Cook the rice separately in a covered pan with water for 20 minutes.
- Stir the curry paste into the broth, add mushroom and tomato and simmer 5 minutes.
- Add the prawns and cook 3 minutes until just pink, then season with fish sauce and lime juice.
- Scatter with coriander and serve with the rice.
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