Tom yum goong
Have everything prepared for this famous spicy Thai soup and then combine and cook just before serving. Green peppercorns are available in jars from Asian food stores or some delis.
For the soup
|5 cups||Fish stock|
|2||Garlic cloves, crushed|
|1 Tbsp||Coriander root, diced|
|1 Tbsp||Root ginger, grated|
|1 Tbsp||Lemongrass, chopped|
|1 cup||Button mushrooms, sliced|
|2 cups||Prawns, raw, shelled, deveined|
|3 Tbsp||Lime juice, use up to 4|
|3 Tbsp||Fish sauce, use up to 4|
|1 tsp||Red chilli, diced, or use sambal olek|
For the garnish
- Place the stock in a deep saucepan and bring to the boil.
- Meanwhile, pound the peppercorns, garlic and coriander root to a paste. Add to the stock, ginger and lemon grass and simmer for 5 minutes. Add the mushrooms and prawns.
- Season to taste with lime juice, fish sauce and diced chilli. Just before serving add the remaining ingredients. Adjust seasonings to taste, adding more chillies or lime juice if required.
More Thai flavours from Jan