Tom Yam Goong - Sour Prawn Soup

Show

Breakfast with Barr,

Presenter

Peter Barr

Published

Wednesday 16th January

Chef: Luke Bolton
Catch Luke on Breakfast every Wednesday around 7.30am, with F’n‘B

Ingredients:
12 large green prawns
4 stalks lemon grass
1 bunch coriander
1 tspn peanut oil
4 fresh chillies
2 litres chicken stock
6 kaffir lime leaves
4 spring onions
150g mushrooms sliced
2 large fresh tomatoes, peeled, de-seeded and chopped
100ml lime juice

Method:
Shell and de-vein prawns and have ready in the fridge.

Wash the coriander and trim so you have the roots ready for the next stage. Reserve the leaves for adding later.

Toss the prawn heads, coriander roots, and shallots into a saucepan on a medium to high heat until prawn heads turn red.

Finely chop half your chillies and add with the stock and simmer for ten minutes.

Strain the stock and return to the pan with lemon grass, kaffir lime leaves, spring onions, tomato, remaining chillies and bring to a simmer.

Add your prawns and lime juice and simmer until prawns are pink. Toss in your chopped coriander and ladle into bowls.

If a little hot, serve with some fresh bean shoots.