Thai Cuisine - Tom Yum Goong

This hot and sour prawn soup is a favourite for many people. You can make the stock mixture a day ahead and add the prawns and remaining ingredients just before serving.

1.125 litres (4 1/2 cups) fish stock
750 ml (3 cups) water
1/4 cup thinly sliced fresh lemon grass
2 cloves garlic, crushed
1 tablespoon thinly sliced fresh ginger
2 Thai red chillies sliced thinly
2 Kaffir lime leaves, sliced thinly or 2 teaspoons grated lime rind
16 (800g) large uncooked prawns
2 tablespoons fish sauce
60 ml (1/4 cup) lime juice
4 green onions, thinly sliced
2 tablespoons coriander leaves
2 tablespoons Thai basil leaves
4 Thai red chillies, seeded, sliced, extra

Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves. Bring to boil then simmer, uncovered for 10 minutes. Strain into a  large jug or bowl. Return to pan and bring to the boil.

Meanwhile, shell and devein the prawns, leaving tails. Add prawns, simmer until they change colour. Add sauce and juice, remove from heat.

Stir in the onions, coriander, basil and extra chillies.

Not suitable to freeze. Suitable to microwave.

Recipe courtesy Thai Airways