Name: Tom yum goong
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 5 centimetre piece ginger, peeled, sliced; 3 coriander roots, washed; 1 lemon grass stalk, white part only; 2 red birdseye chillies, plus 1 extra, sliced, to serve; 1 red onion, finely sliced; 4 kaffir lime leaves; 3 cup fish stock; 3 cup water; 450 gram thick flat rice noodles; 150 gram oyster mushrooms; 12 green prawns, peeled, deveined, tails intact; 1/2 lime, juiced; 1 teaspoon fish sauce; 1 teaspoon brown sugar; beansprouts, coriander leaves, to serve

Tom yum goong

Skip to Recipe

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

5 centimetre piece ginger, peeled, sliced

3 coriander roots, washed

1 lemon grass stalk, white part only

2 red birdseye chillies, plus 1 extra, sliced, to serve

1 red onion, finely sliced

4 kaffir lime leaves

3 cup fish stock

3 cup water

450 gram thick flat rice noodles

150 gram oyster mushrooms

12 green prawns, peeled, deveined, tails intact

1/2 lime, juiced

1 teaspoon fish sauce

1 teaspoon brown sugar

beansprouts, coriander leaves, to serve

Method

1.Place ginger, coriander roots, lemon grass, 2 chillies, onion and lime leaves in a mortar. Gently bruise with pestle until fragrant.

2.Combine aromatics with stock and water in a large saucepan. Bring to the boil on high. Reduce heat to medium and simmer for 20 minutes. Strain stock into a large heatproof bowl, discarding solids.

3.Return stock to a large, clean saucepan. Bring to a boil on medium. Add noodles, mushrooms and prawns. Simmer for 2 minutes, until prawns are just cooked through.

4.Stir in lime juice, fish sauce and brown sugar. Serve topped with beansprouts, sliced extra chilli and coriander leaves.

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Ingredients

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