Recipes From Thailand — Hot and Sour Prawn Soup

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During my trip to Thailand I had the opportunity to visit the Thai Orchid Cookery School in Chiang Mai, along with the rest of the group of students that were traveling with me. In a new series of posts, I plan on introducing one new authentic recipe from Thailand, once a month.

The first recipe that I’m going to share is for Hot and Sour Prawn Soup. I personally did not create this dish while at the cooking school, but one of the other students did, I tasted it, and it was fantastic! I hope you enjoy!

Hot and Sour Prawn Soup (Tom Yum Goong)

Hot and Sour Prawn Soup
(Servers 2)

Ingredients for making prawns stock
200g raw prawns
4 cups of water or vegetable stock (cabbage, carrot and coriander)

  • Remove the prawn heads. Peel the prawns’ shell, leaving the tails intact. Using a sharp knife, slit each prawn down the back and deveined. Keep heads and shells, set the prawns aside.
  • Make stock by putting the heads and shells of prawns in the boiling water with vegetables and bring back to boil for 5-10 minutes until they are deep orange.

Ingredients for making hot and sour prawn soup
1 tablespoon of Galangal or Thai ginger – skin remove / thick slices
2 kaffir lime leaves – rip off the stem and torn into pieces
2 stalks of lemongrass – slice into 1 inch long
2 cloves of garlic – finely chopped
2 shallots – peeled and sliced
1 lime – cut into 3 wedges
50g straw mushrooms – cut into quarter or can be any mushroom
1 tomato – cut into 8 peices
1-5 small green chilies – finely chopped

Seasoning
2 tablespoons – fish sauce

Method

  • Remove the prawn peelings and bring the stock back to the boil.
  • Add all the vegetable into the post, except lime then boil them for 2 minutes and follow by prawns and fish sauce.
  • Cook for 10-20 seconds until prawns are completely cooked through then turn the heat off and add lime juice.
  • Stir well and serve, can sprinkle coriander over for garnish.

Notes

  • This menu can be good with other kinds of seafood or chicken.
  • For creamy version, can add 2 teaspoons of Tom Yum paste or Thai chili paste and half a cup of coconut cream or plain condensed milk.