Thai Hot and Sour Soup with Prawns Recipe
Ingredients:
- 1 pound large prawns (shrimp) with shells
- 1 teaspoon salt, divided
- 4 cups cold water
- 3 tamarind slices
- 2 kaffir lime leaves or bay leaves
- 2-4 fresh or dried chiles
- 1 1-inch piece ginger
- 1 1-inch fresh or dried galingal*
- 1 stalk fresh lemon grass, cut into 3 pieces
- 1 tablespoon peanut oil
- 1 medium onion, chopped
- 2 cups chicken or vegetable stock or water (optional)
- 2 medium carrots
- 1/4 pound daikon
- 1/4 pound shredded mustard greens or 1 bunch shredded watercress
- 1/8 pound oyster mushrooms or 1 tablespoon wood ears fungus
- 1 tablespoon Thai fish sauce
How to cook Thai Hot and Sour Soup with Prawns:
- Peel and devein the prawns. Wash the prawns and the shells thoroughly. Place the prawns on a plate, sprinkle with half the salt, and keep in the refrigerator until needed. Put the shells aside.
- Put the water into a large saucepan with the tamarind, chiles, kaffir lime leaves or bay leaves, ginger, galingal, lemongrass, and the remaining salt. Bring to a boil and simmer for 20-30 minutes. By this time the stock will be very fragrant from the lemongrass and other aromatic ingredients.
- In a small saucepan, heat the oil and fry the onion until soft, then add the prawn shells and stir for about 2 minutes. Add the onion and prawn shells, without any oil, into the stock. Continue to simmer for 15 minutes. Then strain the stock through a fine sieve into another large saucepan, discarding the solids. Add the chicken or vegetable stock or water, if desired (this additional liquid is needed if the soup is to serve 6 people). Set aside to reheat later.
- While the hot and sour stock is brewing, prepare the vegetables. Peel the carrots and daikon and cut them into thin rounds. If the daikon is very large, cut the rounds in half. Pick over and wash the mustard greens or watercress. Shred the oyster mushrooms. If using wood ears fungus, soak them in boiling water for 30 minutes, then remove the stalks. Add the stalks and water to the stock. Slice the softened mushrooms.
- Gently boil the strained stock. Add the carrots, daikon, and mushrooms. Simmer for 10 minutes. Increase the heat and bring the stock to a rolling boil, then add the prawns. Let the mixture boil for 3 minutes, then add the mustard greens or watercress and the fish sauce. Cook the soup for 1 more minute, then serve immediately.
Notes:
The Thai name for the Hot and Sour Soup with Prawns is Tom Yam Gung.
Tom Yam Gung is a traditional Thai soup characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, Thai fish sauce and crushed chili peppers.
Comments:
*The Galangal plant (Galanga, Blue Ginger) is a rhizome with culinary and medicinal uses. (Thai: “Kha”). It is used in various Asian cuisines (for example in Thai cuisine Tom Sum, Tom Yum soups, and Tom Kha Gai). Though it is related to and resembles ginger, there is little similarity in taste.
Wood ear fungus (mushrooms) are used primarily for texture. However, any fresh mushroom that adds texture and flavor is a good substitute. Some dried varieties will also work.
This recipe for Thai Hot and Sour Soup with Prawns serves/makes: 4 – 6
The Thai Hot and Sour Soup with Prawns (Tom Yam Gung) recipe is adopted from The Homestyle Thai and Indonesian Cooking by Sri Owen 1988.
Main Ingredient: Shrimp
Preparation Method: Soup/Stew
Cuisine: Thai