Hot and Sour Thai Prawn Soup
Tom Yum Goong
2 tablespoons peanut oil
2 garlic cloves
1 tablespoon ginger, grated
1 lemongrass stalk (inner core only), bruised
1/2 bunch spring onions, white part sliced, green part thinly sliced on an angle
2 teaspoons sambal oelek (Indonesian chilli paste)
2 teaspoons caster sugar
2 kaffir lime leaves
1/4 cup (60ml) lime juice
2 tablespoons fish sauce
2 cups (500ml) chicken stock or vegetable stock
250g punnet cherry tomatoes, halved
16 green prawns, peeled (tails intact), deveined
200g dried pad Thai rice noodles
Coriander leaves, to serve
Heat oil in a large pan over medium heat. Add garlic, ginger, lemongrass and white spring onion, then cook, stirring, for 1-2 minutes until fragrant. Add sambal oelek, sugar and kaffir lime leaves, and cook, stirring, for 1 minute, then add lime juice, fish sauce, stock and 3 cups (750ml) water. Bring to a simmer and cook for 4-5 minutes until flavours have infused. Add tomatoes and prawns, and cook for 3-4 minutes until prawns are just cooked.
Meanwhile, cook noodles according to packet instructions. Drain and set aside.
Divide noodles among bowls, ladle over soup and top with coriander leaves and remaining spring onion to serve.
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