Tom Yum soup

Recipe : Tom Yum Goong 

1 tsp oil

6 radishes, sliced thinly

6 mushrooms, sliced thinly

6 green beans, sliced thinly

4 spring onions (scallions), sliced thinly

1 large handful spinach

1 handful dried prawns

1 sachet of Tom Yum Goong paste

2 cups water

4 large raw prawns, peeled and de-veined

Heat the oil in a heavy pan over medium heat and add the radishes, mushrooms, green beans, spring onions and dried prawns and stir fry for a few minutes to soften.

Place the unopened sachet of soup paste in a glass of hot water for 1 minute to make it easier to remove and add the paste to the pan with the water. 

Stir well, add the spinach and raw prawns and cook for a few minutes to meld the flavours and cook the prawns. 

I served this with the juice of half a lime, 2 tsp fish sauce and a mix made of crushed peanuts, cashews, chili flakes, deep fried garlic, lime leaves and chilies.