Traditional Thai spicy prawn soup (Tom Yaam Goong)

Traditional Thai spicy prawn soup (Tom Yaam Goong)

16 medium prawns, fresh or frozen

1.21 chicken stock or water

50g galangal, peeled and sliced

3 stalks lemongrass, sliced

2 shallots, sliced

4 kaffir lime leaves, torn

5 bird’s eye chillies, crushed

1 heaped dsp chilli paste in oil

3 dsp fish sauce

3 dsp lime juice

1 tsp sugar

150g oyster mushrooms, torn

10g coriander to garnish

Prepare the prawns and remove the shells

Bring the stock to the boil in a heavy, medium-sized saucepan, add the galangal, lemongrass, shallots, kaffir lime leaves and bird’s eye chillies and let it simmer for about 2 minutes or until fragrant. Add the chilli paste in oil and season with fish sauce, lime juice and sugar. This dish can be made in advance to this stage and kept in the fridge

Now add the prawns along with the mushrooms and cook for a minute before serving

To serve, garnish with coriander

This recipe is brought to you from ‘Saba: The Cookbook’. All proceeds from sales of this book will go to The Bone Marrow Transplant Unit in Our Lady’s Children’s Hospital, Crumlin and to The Thai Red Cross Society. It is available from all good bookshops, Saba restaurant, Clarendon Street and Saba To Go, Rathmines, priced €30

Serves 4 as a starter

Main ingredients
Fish, Vegetables

Recipe Type
Soups, Starters, Entertaining

Thai, Asian

Special Info
Nut free, Egg free, Dairy free

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