Tom yum goong | Women's Weekly Food

Name: Tom yum goong | Women's Weekly Food
Ingredients: 900 grams uncooked large king prawns, shelled, deveined, tails intact, shells and heads reserved; 1 tablespoon peanut oil; 6 cups (1.5l) water; 2 tablespoons red curry paste; 1 tablespoon tamarind concentrate; 10 centimetre (20g) stick fresh lemon grass, finely chopped; 1 teaspoon ground turmeric; 2 fresh small red thai chillies, coarsely chopped; 1 centimetre (5g) piece fresh ginger, grated; 6 fresh kaffir lime leaves, finely shredded; 1 teaspoon grated palm sugar; 100 grams fresh shiitake mushrooms, halved; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1/4 cup loosely packed vietnamese mint leaves; 1/4 cup loosely packed fresh coriander leaves

www.womensweeklyfood.com.au

Delicious Tom Yum Goong | A spicy and sour Thai soup that's sure to tantalize your taste buds. Try our recipe now!

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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Ingredients

900 grams uncooked large king prawns, shelled, deveined, tails intact, shells and heads reserved
1 tablespoon peanut oil
6 cups (1.5l) water
2 tablespoons red curry paste
1 tablespoon tamarind concentrate
10 centimetre (20g) stick fresh lemon grass, finely chopped
1 teaspoon ground turmeric
2 fresh small red thai chillies, coarsely chopped
1 centimetre (5g) piece fresh ginger, grated
6 fresh kaffir lime leaves, finely shredded
1 teaspoon grated palm sugar
100 grams fresh shiitake mushrooms, halved
2 tablespoons fish sauce
2 tablespoons lime juice
1/4 cup loosely packed vietnamese mint leaves
1/4 cup loosely packed fresh coriander leaves