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Tom Yum Goong (Hot and Sour soup)    HT  SP  Thai  20mins


Serves 4     Hot  Seafood  Shellfish  Soups  Starter  Dairy Free  Thailand  Asia  Asian



900ml/26 fl.oz. Water

2-3 pieces Galangal (Thai Ginger)

1 level table spoon Nam Prik Pao 

3 x 2.5cm/1 inch pieces of Lemon Grass

20 Jumbo Prawns (Shrimp), peeled and deveined

175g/6oz  Onions, very thinly sliced

2 Tomatoes, halved and sliced

150ml/5fl.oz. Fresh Lime Juice

2 teasp Fish Sauce (or to taste)

25g/1oz Spring Onion, chopped




1. Place the water,  galangal, Nam Prik Pao and lemon grass in a large saucepan and bring to the boil mixing well. 


2. Add the  sliced onions, bring back to the boil and continue boiling for 5 minutes. 


3. Add the prawns and sliced tomatoes and cook for a further 5 minutes. 


4. To serve - divide the lime juice and fish sauce between individual serving bowls. (Do not add these to the boiling soup)  then ladle the soup into the bowls over the fish sauce/lime juice and garnish with the chopped spring onion. Serve hot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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