Tom Yum Goong / Hot and Sour Prawn Soup Recipe

Preparation time: 25 minutes
Total cooking time: 45 minutes
Recipe serves 4-6

Ingredients

500g medium raw prawns
1 tablespoons oil
2 litres water
2 tablespoons red curry paste
2 tablespoons tamarind puree
2 teaspoons turmeric
1 teaspoon chopped red chillies, optional
4-6 kaffir lime leaves
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons soft brown sugar

¼ cup fresh coriander leaves

Method

1. Remove the prawn heads. Peel the prawns, leaving the tail intact. Using a sharp knife, slit each prawn down the back and devein. Set the prawns aside. Heat the oil in a large pan.

2. Add the prawn shells and heads to the pan an cook for 10 minutes over medium high heat, tossing frequently, until shells and heads are deep orange.

3. Add 1 cup of water and the curry paste to pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells. Return stock to pan.

4. Add the tamarind, turmeric, chillies and lime leaves to pan; bring to boil and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan; toss. Serve immediately, sprinkled with coriander leaves.

Hint

If tamarind puree is not available, soak one quarter of solid block of tamarind in warm water for ten minutes and then work the pulpy mixture with your fingertips. Remove stones before using.