Tom Yum Goong

1. 1

   Bring stock to boil over high heat in a medium-sized pot. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste if you have to, depending on what type you get). Add the prawns, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and mushrooms. Boil for another 7 minutes until the prawns are cooked through. Add the chili peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding more lime or fish sauce depending on taste. Garnish with coriander and serve.

2. 2

   It's a bit of trial and error with the lime juice, fish sauce and nam prik pao to get it how you like it, but you can taste as you go.

3. 3

   The tamarind paste, dried kaffir lime leaves, nam prik pao and fish sauce last a very long time so won't go off before you try again!

* Per serving · 4 servings · Values may vary.

No additional tips available.