Tom Yum Goong (Hot & Sour Prawn Soup)

Another Thai classic and another one that features on Thai restaurant menus everywhere. I can highly recommend this one if you have a cold, are feeling under the weather or have been over indulging as it’s full of vitamins and will clear your head! It’s also extremely low fat but has plenty of protein so ideal if you want a healthy Thai option.


For two bowls use:

• 2.5 cups of chicken broth


• a big splash of fish sauce


• 2 sticks of lemongrass, bashed (all supermarkets sell it fresh)


• a few slices of galangal (some supermarkets sell it but use ginger if you can’t get it)


• juice of 1 big lime


• 5 or 6 six kaffir lime leaves, roughly torn (lime zest works well too)


• a small handful of coriander, roughly chopped


• a big pinch of sugar


• a handful of oyster mushrooms (or regular) shredded


• half a packet of large prawns


• 6 red Thai chillies


• 2 cloves garlic


• a small dribble of vegetable oil

Place 4 of the chillies and the garlic in a pestle and mortar, bash until it becomes a smooth red paste and add a little dribble of vegetable oil. Leave to one side. In a pan, add the stock, sugar, lemongrass stalks, galangal and the other two chillies, split down the middle. Let the broth simmer for about 10 minutes while you pour a splash of fish sauce and squeeze half a lime into each serving bowl. After ten minutes simmering time, add the mushrooms, prawns and kaffir lime leaves and let these cook for 5 minutes. Finally, get rid of the lemongrass stalks before adding the chilli garlic paste into the soup and stir, you’ll see some red oil on the top. Spoon the soup into the bowls and add the coriander to the top. Give the soup a mix before eating.