Tom Yung Kung soup

Name: Tom Yung Kung soup
Total time: 1200 s
Yield: 4 people
Cuisine: British
Ingredients: 360 g raw shelled king prawns; 1200 ml chicken stock; 4 tbsp tom yung paste (or Thai red); 2 tsp tamarind paste; 1 clove garlic; 1 tin chopped tomatoes; 1/2 tsp turmeric; 1-2 medium heat red chilli; 8 Kaffir lime leaves; 1 tbsp fish sauce; 2 tsp soft brown sugar; Handful chopped fresh coriander & Thai basil; 300 g mixed vegetable (e.g. spring onions, baby corn, pak choi, mange tout, broccoli, bean sprouts, mushrooms); 2 storks lemon grass (or juice 1/2 lemon substitute); 1 tbsp vegetable oil; 170 g tin evaporated milk (add with fish sauce); Omit sugar and tomatoes

Kipp Clark @kipplidge

I love this Thai dish so I decided to do my own version. I've included chopped tomatoes; although not traditional, I think it works well

Kipp Clark @kipplidge

I love this Thai dish so I decided to do my own version. I've included chopped tomatoes; although not traditional, I think it works well

Saved

Ingredients

20 minutes

4 people

360 graw shelled king prawns
1200 mlchicken stock
4 tbsptom yung paste (or Thai red)
2 tsptamarind paste
1 clovegarlic
1 tinchopped tomatoes
1/2 tspturmeric
1-2medium heat red chilli
8Kaffir lime leaves
1 tbspfish sauce
2 tspsoft brown sugar
Handfulchopped fresh coriander & Thai basil
300 gmixed vegetable (e.g. spring onions, baby corn, pak choi, mange tout, broccoli, bean sprouts, mushrooms)
2storks lemon grass (or juice 1/2 lemon substitute)
1 tbspvegetable oil
Tom Yung Kung nam khon (creamy version)
170 gtin evaporated milk (add with fish sauce)
Omit sugar and tomatoes

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Steps

20 minutes

1

Finely chop the garlic, slice the chilli, chop the coriander and chop the vegetable. Strain the chopped tomatoes and discard the juice. Bash the lemongrass storks with a rolling pin.
2

Make 1200ml chicken stock with 2 cubes. In a wok/large pan, fry the garlic in the cooking oil for 1 minute then add the paste, fry for another minute.
3

Pour the stock over the paste and mix in. Add the tamarind, tomatoes, turmeric, lime leaf, brown sugar, and lemongrass.
4

Bring the stock mix to the boil and add the vegetable, simmer for 6 minutes.
5

Add the prawns and chilli, simmer for another 4 minutes.
6

Stir in the chopped coriander and 1 tbsp fish sauce. Serve immediately with rice.
7

OTHER OPTIONS: For chicken, add this with the paste and fry in the paste for 3 minutes. For fish, add after 5 minutes and simmer for another 5 minutes. Quorn can be added with the vegetable.