Thai Chicken and Prawn (Shrimp) Soup (Tom Yum Gung) Recipes

Ingredients :

2 x 175g chicken breasts, on the bone

1/2 chicken stock cube

400g canned coconut milk

1 piece galangal or fresh ginger, 2cm ling finely chopped

1 piece lemon grass, 7.5 cm long

2 cloves garlic, crushed

2 tbsp chopped coriander root, or stem

2-3 small red chilies, seeded and finely chopped

2 tbsp fish sauce

5 tsp sugar

1/2 tsp salt

2 lime leaves

225g fresh or cooked prawn (shrimp) tails, peeled and de-veined

juice of 1 lime

4 sprigs coriander, chopped to garnish

2 spring onions (scallions), green part only, sliced to garnish

4 large red chilies, sliced to garnish

Method :

Cover the chicken with water, add stock cube, and simmer for 45 minutes. Slice the meat into strips (discard skin), and return to stock. Add coconut milk and simmer. Blend the lemon grass, galangal or ginger, garlic, coriander and chilies. Add this to the stock with the fish sauce, sugar, salt and lime leaves. Simmer for 20 minutes. Just before serving, add the prawns (shrimp) and lime juice. Simmer for 5 minutes. Decorate with the coriander, spring onions (scallions) and chilies.

In Thailand a soup such as this is often served with a dry curry to help balance the texture of the curry dish.

Serves 4 - 6

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