Sour & Spicy Prawn
Soup -
Tom Yam Koong
A beguilingly simple and attractive-looking soup with a clear stock base
Ingredient
Make 4 bowls
> 4 small green chillies
> 2 coriander roots
and stems
> 600ml/1 pint/21¼2
cups chicken stock
> 12 thin slivers
galangal
> 2 stems lemongrass,
finely chopped
> 4 kaffir lime
leaves
> 8 small button
mushrooms, quartered
> 8
king prawns, shelled, deveined and headless but with tail attached
> 2tbsp fish sauce
> 11¼2tbsp lemon
juice
> 1¼2tbsp Nam Prik
Phao (see recipe on page 152)
For the garnish
fresh coriander leaves for sprinkling
In a mortar, crush the green
chillies with the coriander roots and stems.
Heat the stock
to boiling point in a saucepan. Add the galangal, lemongrass,
kaffir lime leaves and mushrooms and bring back to the boil.
Add the
prawns, fish sauce, crushed chillies and coriander roots and stems,
lemon juice and Nam Prik Phao and simmer for 1 minute.
Serve hot in
individual soup bowls, allowing 2 prawns per person.
Sprinkle with coriander leaves to serve.
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