This herb-forward broth is often referred to in English-language menus as ‘sour Thai soup’. The shrimp version – tom yam kung – is the most lauded, and justifiably so: the combination of fatty prawns and a tart/spicy soup result in an unusual but delicious and distinctly Thai amalgam.
Tom yam Recipe
700ml chicken stock
1 lemongrass stalk, bruised and cut into large pieces
5 thick slices galangal
3 coriander roots or 6 stems, bruised, plus leaves to garnish
3 lime leaves, torn
6 large prawns, shelled
3 tbsp Thai fish sauce
6 small green chillies, chopped
4 tbsp lime juice
1. Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
2. Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.