Tom Yam Goong
(Spicy Prawn Soup)
Instructor: Richard Feroze
416.710.8126
[email protected]

ingredients list

  • 6 cups chicken stock
  • 8 thin slices galangal
  • 8 kaffir lime leaves
  • 2 tbsp. lemon grass, thinly sliced
  • 4 tbsp. lemon juice
  • 1 tbsp. fish sauce
  • 1 tbsp. roast chili paste
  • 16 fresh prawns, peeled & deveined
  • 20 mushrooms (preferably wild)
  • 2 small fresh chilies
  • Garnish: coriander leaves
Step 1
Bring Chicken Stock to the Boil.  Then, Reduce to a simmer. Add galangal, lime leaves and lemon grass.  Simmer rapidly for 3 minutes.
Step 2
Turn down heat to low.  Stir in lemon juice, fish sauce and roasted chlli paste.  Simmer for another minute.
Step 3
Add prawns and mushrooms.  Cook for another 3 minutes, being careful not to overcook the prawns.
Step 4
Taste to see if extra lemon juice, fish sauce or roasted chili paste is required. You should be tasting the following, in order: savoury, then sour, then salty, then a warming heat.
Step 5
Ladle the soup into a bowl while hot, and garnish with traditional condiments, including: sliced chilies and coriander.
Tom Yam Goong

Chopsticks and a soup spoon are the
perfect tools for such a hearty soup.