Tom Yum Goong (Spicy sour prawn soup)......My fave Thai soup!
1.5 litres (6 cups) fish stock
1 tbsp coarsely chopped coriander root & stem mixture
10cm stalk (20g) fresh lemon grass, finely chopped
8 fresh kaffir lime leaves, torn
8cm piece fresh ginger (40g), thinly sliced
2 fresh small red thai chillies, thinly sliced
1 tbsp fish sauce
12 uncooked large king prawns (840g)
8 green onions, cut into 2cm lengths
1/3 cup (80ml) lime juice
2/3 cup loosely packed fresh coriander leaves
1/2 cup loosely packed fresh thai basil leaves, torn
1. Place stock, coriander root & stem mixture, lemon grass, lime leaves, ginger, chilli & fish sauce in a large saucepan, bring to the boil; reduce heat, simmer, uncovered, for 10 minutes.
2. Meanwhile, shell & devein the prawns, leaving tails intact. Add prawns, onion & juice to pan; simmer, uncovered, about 4 minutes or until prawns just change colour. Remove from heat; stir in coriander & basil leaves. Serve.
Per serving: 1.6g total fat (0.5g saturated fat); 606kJ (145 calories); 4.5g carbohydrate; 27g protein; 1.2g fibre.