Tom yum goong
The hot and sour Thai prawn soup, built on lemongrass, galangal and makrut lime leaf with a spoon of chilli paste for depth. It should lead with sour and finish clean.
- Prep
- 20 minutes
- Cook
- 10 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 466kcal
- Protein
- 21g
- Carbs
- 88g
- Fat
- 2g
Where the calories come from
- Protein 19%
- Carbs 77%
- Fat 4%
- Fibre
- 3 g
- Sugar
- 3.9 g
- Salt
- 4.15 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£4.32a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 960ml chicken stock, unsalted
- 240g king prawns, peeled
- 2 stalks of lemongrass, bottom half only, smashed and cut into lengths
- 6 kaffir lime leaves, bruised and torn
- 20g galangal, sliced
- 3 ½ Thai chillies, finely minced
- 200g oyster mushrooms, torn into bite-size pieces
- 4 tbsp Thai chilli paste
- 3 tbsp fish sauce
- 8 tbsp lime juice
- 1 tsp sugar
- 400g jasmine rice, to serve
Method
Cook the rice first so it is ready before the soup starts. Rinse it and put it on the hob with 2 parts water to 1 part rice. Cook for about 12 minutes, until tender. Leave the lid on until you need it.
Twist each lime leaf to bruise it, then rip it into a few chunks. Put them in a large saucepan with the oyster mushrooms, chilli, galangal and lemongrass, then pour over the chicken stock.
Heat it until it simmers, then give it about 5 minutes so the herbs can infuse.
Turn up the heat until the soup boils. Loosen the chilli paste in a bowl with a ladleful of broth and tip it into the pan, then add the prawns and fish sauce.
After 30-50 seconds, when the prawns are halfway done, take the pan off the heat. Leave the hot broth to cook them through, about 1 minute more.
Stir the lime juice through, then taste: sour should come first, with the sweetness in balance. Add the sugar if it is too sharp.
Spoon some rice into each bowl and ladle the soup on top. You can also give the rice a bowl of its own, next to the soup. Eat around the lime leaves, galangal and lemongrass, as they are there for flavour only.
Adapted from Hot Thai Kitchen
