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Tom yam goong is one of Thailand’s best known soups, mixing spicy and sour flavours with a hint of citrus. Each region in the country has its own version. This soup is a good example of the Waste to Taste concept as all the parts of the raw prawns are used. 

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Fish
  • Pescetarian

Ingredients

250
g
raw prawns
750
ml
water
2
cloves
garlic
5
bergamot leaves
3
thin slices of fresh galangal
4
tbsp
nam pla (Thai fish sauce)
2
stalks
lemongrass
2
shallots, cut in small slices
50
g
straw mushrooms, cut in slices
5
green chilli peppers
4
tbsp
lime juice
1
tsp
chilli paste
1
tbsp
coriander, chopped

Scale recipe

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