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Tom Yam Kung (Hot & Sour Prawn Soup) Recipe

Tom Yam Kung (Hot & Sour Prawn Soup) Recipe

Tom Yam Kung (Hot & Sour Prawn Soup) Recipe

In the mood for a hot and sour soup? Our Tom Yam Kung (Hot & Sour Prawn Soup) Recipe is the perfect way to take your week night meals to the next level.

Tom Yam Kung (Hot & Sour Prawn Soup) Recipe

Serves 4-6

  • 2 tbsp rice bran oil
  • 1 lemon or lime, cut in quarters
  • 2 garlic cloves, peeled, finely chopped
  • 2 red chillies, deseeded, finely chopped
  • 2 kaffir lime leaves
  • 1 stalk lemongrass
  • 1 tbsp nam pla (fish sauce)
  • 1 tsp ground coriander
  • 1 tsp chilli paste
  • 6 cups chicken or fish stock
  • 750g prawns
  • 200g baby corn, drained
  • 300g Chinese broccoli, washed and roughly chopped
  • 4 spring onions, thinly sliced
  • 1 tsp brown sugar
  • 150g mung bean sprouts, fried shallots, and Thai basil leaves, to serve

 

Tom Yam Kung (Hot & Sour Prawn Soup) Recipe

1. Heat a large saucepan on a medium heat with oil. Add lemon, garlic, chillies, lime leaves, lemongrass, nam pla, coriander, chilli paste and chicken or fish stock. Bring to a rapid boil then reduce heat and simmer for 20 minutes.

2. Add prawns, baby corn pieces and Chinese broccoli. Season with salt and pepper and sugar to taste. Cook 5-7 minutes or until prawns have changed colour.

3. Add spring onions to the soup. Remove lime leaves, lemon wedges and lemongrass. Serve hot with mung bean sprouts, shallots and Thai basil.

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