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
Serves 4 as a starter
Main ingredients
Fish, Vegetables
Recipe Type
Soups, Starters, Entertaining
Cuisine
Thai, Asian
Special Info
Nut free, Egg free, Dairy free
