Tom Yam Goong (hot and spicy prawn) is one of the best known Thai soups; however, the variant with prawns, mussels, squid and crabmeat has much more to offer, both in the way of substance, nutrition and taste in my opinion. This dish does take a little time in preparation, but it is worth it. The recipe calls for shelled prawns and it is also best to remove the head, though this is not standard Thai practice. The chilli paste is available commercially in all supermarkets.
|Prawns, shelled||100 gms|
|Mussels shelled||100 gms|
|Squid (cut into pieces and scored)||100 gms|
|Lemongrass (crushed and chopped)||1 stem|
|Chilli paste||1 tspn|
|Lime juice||4 tbspns|
|Kaffir Lime leaves (torn into pieces)||3|
|Fish sauce||2 tbspns|
In a pot, heat the water, adding the lemongrass and lime leaves. After it boils add the seafood. As soon as it comes to the boil again, remove from the heat and stir in lime juice, fish sauce and chilli paste. Now add the fresh and dried chillies and serve in individual bowls.