Tom yum goong

Name: Tom yum goong
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1-2 tbsp red curry paste; 6 cups Massel chicken style liquid stock (see Notes); 16 raw king prawns, peeled, deveined, tails intact; 1 tbsp lime juice; 3 tsp fish sauce; 2 green onions, sliced diagonally; Salt and cracked black pepper; Fresh coriander leaves, to serve

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

Cost: $7.68 /serving

Author : Kate Murdoch

pescatarian seafood onion

Ingredients

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1-2 tbsp red curry paste6 cups Massel chicken style liquid stock (see Notes)16 raw king prawns, peeled, deveined, tails intact1 tbsp lime juice3 tsp fish sauce2 green onions, sliced diagonallySalt and cracked black pepperFresh coriander leaves, to serve

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Instructions

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Step 1

Place red curry paste in a large saucepan over medium-high heat and cook for 30 seconds or until fragrant. Add stock and simmer for 6-8 minutes.

Step 2

Add prawns and cook for 2-3 minutes or until cooked through. Remove from heat, stir through lime juice, fish sauce and green onions. Season with salt and pepper and serve sprinkled with coriander leaves.

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