Yum Goong (Hot and
Dairy Free Thailand Asia Asian
pieces Galangal (Thai Ginger)
level table spoon Nam Prik Pao
x 2.5cm/1 inch pieces of Lemon Grass
Jumbo Prawns (Shrimp), peeled and deveined
Onions, very thinly sliced
Tomatoes, halved and sliced
Fresh Lime Juice
teasp Fish Sauce (or to taste)
Spring Onion, chopped
Place the water, galangal, Nam Prik Pao and lemon grass in a large
saucepan and bring to the boil mixing well.
Add the sliced onions, bring back to the boil and continue boiling for 5
Add the prawns and sliced tomatoes and cook for a further 5 minutes.
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
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