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Tom Yum Tong soup


For the soup

  • 1 litre hot vegetable stock
  • 6 large prawns, shells on
  • Salt for seasoning
  • 1 stem lemon grass, cut into 4 pieces
  • 3 kaffir lime leaves
  • Few pieces sliced ginger
  • 1 tbsp Thai red curry paste
  • 2 tbsp chopped coriander stems
  • 4 oyster mushrooms, broken up
  • Juice 2 limes
  • 2 tbsp fish sauce
  • Coriander leaves

For serving

  • 1 red and green chilli, sliced
  • Sliced spring onions
  • Cooked noodles


Start this recipe by placing the prawn heads and skins into a pan with the hot vegetable stock, salt and cook together for 10 minutes. Next, remove the prawn heads and shells, add the coriander stems, lemon grass, Kaffir leaves, sliced ginger and red Thai curry paste to the stock and cook for another 4 minutes. Next, add in the mushrooms and prawns and cook for just 2 minutes before stirring in the lime juice and fish sauce. To serve, place the cooked noodles into your serving bowls and pour over the hot soup. Spoon in the sliced chilli and spring onion and serve hot.

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