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Tom Yum Goong
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
14
minutes
mins
Servings
2
Ingredients
1x
2x
3x
10
prawns (shelled & deveined)
10
prawn heads & shells ($5.25)
4
cups
water
2
stalks
lemongrass (cut into 3-inch strips & bruised) ($0.231)
8
kaffir
lime leaves ($0.08)
10
slices
galangal ($0.08)
6
bird's eye chillies (bruised) ($0.102)
1
tomato (quartered) ($0.44)
100
g
100 g oyster mushroom ($0.866)
4
tbsp
nam prik pao (Thai chilli paste) ($0.689)
120
ml
evaporated milk ($0.49)
2
tbsp
fish sauce ($0.068)
2
tbsp
lime juice ($0.28)
Instructions
Boil prawn heads & shells in a saucepot with 4 cups of water for about 4-5 minutes to extract the juices. Discard heads & shells after.
Add lemongrass, kaffir lime leaves, galangal, bird's eye chillies, tomato & oyster mushrooms into saucepot and boil for about 3 minutes.
Add nam prik pao, evaporated milk, fish sauce & lime juice into saucepot and stir well.
Lastly, add prawns and cook until tender.
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