Tom yum goong (hot and sour soup)

Name: Tom yum goong (hot and sour soup)
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 g olive oil; 2 tsp dried chilli flakes; 1 - 2 fresh long red chillies; 1 garlic clove; 5 cm piece fresh galangal; 1 eschalot; 1 tsp tamarind paste; ½ tsp shrimp paste; 1 tbsp fish sauce; 2 stalks fresh lemongrass; 1000 g water; 2 tsp Chicken stock paste; 10 makrut lime leaves; 2 tbsp lime juice; 450 g raw prawns; 230 g fresh mushrooms; 70 g cherry tomatoes; 2 tbsp fresh coriander

4.3 (76 ratings)

Difficulty easy

Preparation time 20 min

Total time 45 min

Serving size 4 portions

Ingredients

30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal, peeled and cut into thin slices
1 eschalot, cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 makrut lime leaves, torn
2 tbsp lime juice
450 g raw prawns, peeled and deveined, reserving heads and shells
230 g fresh mushrooms, cut into quarters
70 g cherry tomatoes, cut into quarters
2 tbsp fresh coriander, leaves only, for garnishing

Nutrition: per 1 portion
Calories: 917.6 kJ / 218.5 kcal
Protein: 26.5 g
Carbohydrates: 4.3 g
Fat: 9.1 g
Saturated Fat: 1.5 g
Fibre: 5.1 g
Sodium: 1231.2 mg