Thai Tom Yum Goong (Spicy sour prawn soup)

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    • Thai Tom Yum Goong (Spicy sour prawn soup)

      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.

      Serves: 4
      Per serving: 1.6g total fat (0.5g saturated fat); 606kJ (145 calories); 4.5g carbohydrate; 27g protein; 1.2g fibre.