ต้มยำกุ้ง (Tom Yum Goong)

A spicy and sour prawn soup with lemongrass, kaffir lime leaves, and chilies.

Ingredients

• 400 g prawns
• 2 stalks lemongrass
• 4 leaves kaffir lime leaves
• 1 slice galangal
• 2 units red chili
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 1 bunch coriander

Method

1. Peel prawns and save heads and shells for stock.
2. Boil stock with prawn shells, lemongrass, and galangal.
3. Strain broth, add prawns and kaffir lime leaves.
4. Season with fish sauce and lime juice, adjust spice.
5. Add chili and coriander, serve hot.

Chef's tips

• Balance the spice and sourness for a well-rounded flavor.
• Use fresh prawns for the best taste.