• Partnered with
  • Serves 4
  • 10 mins prep
  • 25 mins cook

Tom yum goong

Tom Yum Goong

Tom yum goong, prawn recipe, brought to you by Woman's Day

Ingredients

Tom yum goong

  • 5 cm piece ginger, peeled, sliced
  • 3 coriander roots, washed
  • 1 lemon grass stalk, white part only
  • 2 red birdseye chillies, plus 1 extra, sliced, to serve
  • 1 red onion, finely sliced
  • 4 kaffir lime leaves
  • 3 cups fish stock
  • 3 cups water
  • 450 g thick flat rice noodles
  • 150 g oyster mushrooms
  • 12 green prawns, peeled, deveined, tails intact
  • 1/2 lime, juiced
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • beansprouts, coriander leaves, to serve

Steps

Tom yum goong

  1. Place ginger, coriander roots, lemon grass, 2 chillies, onion and lime leaves in a mortar. Gently bruise with pestle until fragrant.
  2. Combine aromatics with stock and water in a large saucepan. Bring to the boil on high. Reduce heat to medium and simmer for 20 minutes. Strain stock into a large heatproof bowl, discarding solids.
  3. Return stock to a large, clean saucepan. Bring to a boil on medium. Add noodles, mushrooms and prawns. Simmer for 2 minutes, until prawns are just cooked through.
  4. Stir in lime juice, fish sauce and brown sugar. Serve topped with beansprouts, sliced extra chilli and coriander leaves.

Share

Hi there! Visiting us from ? We have a local site for you at