Tom yum goong

title="Tom yum goong"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Tom-yum-goong.jpg" srcset="https://img.taste.com.au/xp4MoJcA/w720-h480-cfill-q80/taste/2016/11/tom-yum-goong-55939-1.jpeg 720w, https://img.taste.com.au/1Pgl2ZG0/w643-h428-cfill-q90/taste/2016/11/tom-yum-goong-55939-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Tom yum goong"
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(1) Rate it

• 0:05 Prep


• 0:12 Cook


• 
  4 Servings


• Capable cooks

It takes less than 20 minutes to make this traditional prawn soup.

Featured in
Nutrition information, Soup recipes

Ingredients

• 1-2 tablespoons red curry paste


• 6 cups Massel chicken style liquid stock (see Notes)


• 16 raw king prawns, peeled, deveined, tails intact


• 1 tablespoon lime juice


• 3 teaspoons fish sauce


• 2 green onions, sliced diagonally


• Salt and cracked black pepper


• Fresh coriander leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place red curry paste in a large saucepan over medium-high heat and cook for 30 seconds or until fragrant. Add stock and simmer for 6-8 minutes.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add prawns and cook for 2-3 minutes or until cooked through. Remove from heat, stir through lime juice, fish sauce and green onions. Season with salt and pepper and serve sprinkled with coriander leaves.
  
  
  

Nutrition

• 607 kj

  Energy




• 5g

  Fat Total




• 1g

  Saturated Fat





• 19g

  Protein





• 2455.35mg

  Sodium




• 2g

  Carbs (sugar)




• 5g

  Carbs (total)

All nutrition values are per serve

Notes

* This recipe could also use fish stock as an alternative.

• Author: Kate Murdoch


• Image credit: Oliver Ford & Emma Riley


• Publication: Taste.com.au

Source: taste.com.au