Tom Yum Goong

Ingredients

Base

• 1 tablespoon oil

Protein

• 500 grams prawns (whole)

Seasonings

• 2 tablespoons tom yum paste
• 2 tablespoons tamarind purée
• 2 teaspoons ground turmeric
• 1 teaspoon chopped red chillies
• 4 lime leaves (shredded)
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 teaspoons palm sugar (or soft brown sugar)

Liquid/Broth

• 2 ¼ litres water

Garnishes

• 2 tablespoons fresh coriander leaves

Method

Stage 1 - Make prawn stock

1. Peel and de-vein the prawns, leaving the tails intact and reserving the heads and shells.
2. Heat the oil in a large stockpot and add the prawn heads and shells. Cook for 5 minutes, or until the shells turn bright orange.
3. Add 250 ml water and the curry paste to the saucepan.
4. Bring to the boil and cook for 5 minutes, or until reduced slightly.
5. Add another 2 litres of water and simmer for 20 minutes.
6. Strain back into the same pan through a chinois or fine-meshed conical sieve, discarding the shells and heads.

Stage 2 - Build broth

1. Add the tamarind, turmeric, chillies and lime leaves to the saucepan.
2. Bring to the boil and cook for 2 minutes.

Stage 3 - Add prawns and finish

1. Add the prawns and cook for 5 minutes, or until they turn pink.
2. Stir in the fish sauce, lime juice and sugar.
3. Sprinkle with coriander leaves, and serve immediately.