Fish Free King Prawn Recipe
Fish Free King Prawn Tom Yum Goong – Hot & Sour Thai Soup
Prep: 15 mins Cook: 25 mins
This delicious clear, sour soup flavoured with fragrant lemon grass, fresh ginger root and kaffir lime leaves, perfectly compliments the flavour of our Fish Free King Prawns. As an appetiser, for lunch, or as a nutritionally complete dinner, it is said to have the ability to boost the immune system.
Bring the stock to the boil over a medium heat. Add the lemongrass, kaffir lime leaves, ginger and chillies. Lower the heat to medium low, cover and simmer for 15 minutes.
Uncover and add the soy sauce, sugar and mushrooms. Simmer for 5 minutes. Then add the Fish Free King Prawns and simmer for a further 8 minutes. Remove form the heat and add the spring onion, chopped coriander and lime juice. Serve hot.
1.8 Litres vegetable stock
2 Stalks fresh lemongrass cut into 5cm (2 inch) pieces
4 Kaffir lime leaves (leaf only)
2.5cm (1 inch) Root ginger, peeled and thinly sliced
2 Large red chillies, sliced
10ml Light soy sauce
200g Straw mushrooms, cleaned and halved (or button mushrooms)
450g Fish Free King Prawns
2 Limes, juiced
2 Spring onions, sliced
A handful of fresh coriander leaves, chopped
If you don’t like it hot, cut down on the chilli peppers or don’t cut them up, but leave them whole for decoration..