Tom yum goong

It takes less than 20 minutes to make this traditional prawn soup.

Place red curry paste in a large saucepan over medium-high heat and cook for 30 seconds or until fragrant. Add stock and simmer for 6-8 minutes.
Add prawns and cook for 2-3 minutes or until cooked through. Remove from heat, stir through lime juice, fish sauce and green onions. Season with salt and pepper and serve sprinkled with coriander leaves.

Source

1-2 tbsp red curry paste

6 cups Massel chicken style liquid stock

16 raw king prawns, peeled, deveined, tails intact

1 tbsp lime juice

3 tsp fish sauce

2 green onions, sliced diagonally

Salt and cracked black pepper

Fresh coriander leaves, to serve

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