Tom yum goong (hot and sour Thai prawn soup)
Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
- Paring knife
- Stockpot
- Colander
Ingredients
- 1 1/2 litres (6 cups) fish stock
- 1 tablespoon coriander root and stem mixture, coarsely chopped
- 10 centimetre (20g) stick fresh lemon grass , chopped finely
- 8 fresh kaffir lime leaves, torn
- 8 centimetre (40g) piece fresh ginger, sliced thinly
- 2 fresh small red thai chillies, sliced thinly
- 1 tablespoon fish sauce
- 12 uncooked large king prawns (840g)
- 8 green onions, cut into 2cm lengths
- 1/3 cup (80ml) lime juice
- 2/3 cup loosely packed fresh coriander leaves
- 1/2 cup loosely packed fresh thai basil leaves, torn
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