Basil’s Tom yum goong
- Preparation and cooking time
- Total time
- + making stock
- Easy
- serves 4
Skip to ingredients
- 20 (if making stock very large shell-on prawns or tiger or shell-on prawnspeel the prawns and use the shells and heads)
- 2 sticks lemongrassfinely sliced
- 5 slices galangal
- 200g straw mushroomshalved
- 50ml (about 1 lime) lime juice
- 2-3 bird’s-eye chillieslightly crushed
- 2-3 tbsp fish sauce
- 2-3 makrut or lime leavestorn
- 2 handfuls fresh coriandercut into short lengths
- 4 sticks lemongrass
- root and stalks off a large bunch coriander
- 3 shallots
- 5 slices galangal
- 4 makrut or lime leaves
Nutrition: per serving
- kcal81
- fat1g
- saturates0.2g
- carbs2g
- sugars0g
- fibre0.7g
- protein16.2g
- salt2.93g
Method
step 1
To make the stock, pound the lemongrass, coriander and shallots with a mortar and pestle or whizz them in a processor. put all the ingredients in a pan with 1 litre boiling water and the prawn shells. Simmer for one hour, then strain (you should have about 600ml).
step 2
Bring the stock to the boil. Add the lemongrass and galangal and cook for a few minutes until fragrant. Add the prawns and the mushrooms and simmer for 2 minutes or until cooked through. Season with lime juice, chillies and fish sauce. Sprinkle on the lime leaves and coriander.
