Tom Yum Goong

A bracing hot-and-sour prawn soup of lemongrass, galangal, kaffir lime, and bird's eye chilies in clear broth.

Ingredients

• 600g large prawns
• 1 cup roti dough
• 2 tbsp sliced lemongrass
• 1/2 tsp red curry paste
• 2 tbsp neutral vegetable oil
• 200g Thai eggplant
• a handful of fresh mint, chopped
• a generous spoonful of tamarind paste

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced shallots and sliced galangal gently until soft and fragrant.

2. 2

   Stir in the red curry paste and palm sugar, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and bean sprouts, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 15 mins.

6. 6

   Stir in the jasmine rice and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lime wedges and adjust the seasoning to taste.

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