Tom yum goong

Name: Tom yum goong
Yield: 6
Ingredients: 5 cups Fish stock (Main); 7 Green peppercorns; 2 Garlic cloves, crushed; 1 Tbsp Coriander root, diced; 1 Tbsp Root ginger, grated; 1 Tbsp Lemongrass, chopped; 1 cup Button mushrooms, sliced; 2 cups Prawns, raw, shelled, deveined; 3 Tbsp Lime juice, use up to 4; 3 Tbsp Fish sauce, use up to 4; 1 tsp Red chilli, diced, or use sambal olek; ¼ cup Coriander leaves; 6 Red chillies, small; 8 Basil leaves, sliced

for 6 people

Jan Bilton

Food writer and cookbook author.

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Have everything prepared for this famous spicy Thai soup and then combine and cook just before serving. Green peppercorns are available in jars from Asian food stores or some delis.

For the soup

5 cups	Fish stock (Main)
7	Green peppercorns
2	Garlic cloves, crushed
1 Tbsp	Coriander root, diced
1 Tbsp	Root ginger, grated
1 Tbsp	Lemongrass, chopped
1 cup	Button mushrooms, sliced
2 cups	Prawns, raw, shelled, deveined
3 Tbsp	Lime juice, use up to 4
3 Tbsp	Fish sauce, use up to 4
1 tsp	Red chilli, diced, or use sambal olek

For the garnish

¼ cup	Coriander leaves
6	Red chillies, small
8	Basil leaves, sliced

Directions

Place the stock in a deep saucepan and bring to the boil.
Meanwhile, pound the peppercorns, garlic and coriander root to a paste. Add to the stock, ginger and lemon grass and simmer for 5 minutes. Add the mushrooms and prawns.
Season to taste with lime juice, fish sauce and diced chilli. Just before serving add the remaining ingredients. Adjust seasonings to taste, adding more chillies or lime juice if required.