Tom yum goong
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Time to make:
30 mins, prep 15 mins, cook 15 mins
$7.30 per serve
(at time of publication)
Full ingredients list:
1 1/2 tablespoons tom yum paste
4 cups reduced-salt fish stock
1 stalk lemongrass, trimmed, bruised
2 fresh lime leaves
400g fresh rice noodles
24 (about 500g) peeled green king prawns
300g assorted mushrooms, sliced (eg. shiitake, oyster)
150g sugar snap peas
1 small carrot, peeled, cut into matchsticks
1 tablespoon lime juice
2/3 cup fresh coriander leaves
Nutritional information (per serve)
Instructions and steps:
Step 1 Place paste into a large saucepan over medium-high heat. Cook for 30 seconds, or until fragrant. Add stock, 2 cups water, lemongrass and lime leaves. Bring to the boil. Reduce heat to medium and simmer for 8–10 minutes, adding rice noodles in the last 2 minutes of cooking.
Step 2 Add prawns, mushrooms, peas and carrot. Cook for 2–3 minutes, until prawns are cooked. Remove from heat and discard lemongrass. Add lime juice and top with coriander to serve.
If you can’t find tom yum paste, use red curry paste instead.
To help reduce the sodium, replace the prawns with shredded, cooked chicken and use chicken stock in place of fish stock.
This soup is not suitable for those following a low sodium diet.
About this recipe
First published: July 2010