Spicy Prawn Tom Yam Gung

17:22' 08-03-2019
Tom yam is a fiery dish, found from Thailand and Laos to Malaysia and Singapore.

    Photo: indaily.com.au

    This recipe, from Lonely Planet book The World’s Best Bowl Food, serves 4 people


    • 750ml fish or chicken stock

    • 260g raw prawns

    • 4 crushed garlic cloves

    • 5 thinly sliced spring onions

    • 2 lemongrass stalks, cut into 2.5cm slices

    • 4 thin galangal slices

    • 200g straw mushrooms

    • 10 bird’s-eye chillis

    • 3 Tbsp fish sauce

    • 5 kaffir lime leaves

    • Juice from 1 lime


    • Slice the mushrooms and chillis lengthways.

    • Wash, peel and devein the prawns.

    • Bring the stock to the boil, then remove from heat.

    • Add the garlic, spring onions, lemongrass and galangal.

    • Add the straw mushrooms, chillis, fish sauce and lime leaves.

    • Return to the boil for a few minutes, then add the prawns, cooking until just done.

    • Remove the pan from the heat, add the lime juice, stir and serve.

    • Garnish with chopped coriander.

    Araya C

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Keywords: laosthailandtom yam gung

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