Black tiger prawns 300g

Garlic 3 cloves

Oil 2 tablespoons

Chef's Easy Tom Yum Kung Ingredients 1 packet

Onion 90g

Ginger 6 slices

Tomatoes 120g

Straw mushrooms 100g

Lemon leaves 5

Asahi chili 1 stick

Lemongrass (flattened) 3 stalks

Lime 1/2

Sugar 1 tablespoon

Coconut Sauce 2 tablespoons

Cilantro 1 pinch

Methods to make Thai Tom Yum Goong

Tiger prawns, clean, remove the head of the prawns, remove the shells and leave the tails, the head of the prawns and the shells are saved for the stock. Thai Style Tom Yum Goong Step 2

Set the heat to medium-high, add the oil to the pan, add the garlic, shrimp heads and shells, stir-fry until the shrimp shells are lightly browned, add the chicken broth, bring to a boil and simmer for 5 minutes, then fish out the shrimp heads and shells. Thai Tom Yum Kung Step 3

Add the spice packet to the simmering shrimp stock, add the Tom Yum Kung sauce, chili sauce, and chopped onion, ginger, and simmer on high for 2 minutes. Thai Tom Yum Goong Step 4

Add the chopped mushrooms and tomatoes and simmer for 2 minutes. Thai Tom Yum Goong Step 5

Finally, add the lemon leaves, lemongrass, chili peppers, a squeeze of lime juice, the tiger prawns and the fish sauce from the Tom Yum Goong seasoning packet and simmer for 2 minutes. Thai Style Tom Yum Kung Step 6

Remove the spice packet and adjust the flavors with the sugar and coconut milk, then sprinkle with the cilantro before serving. Thai Style Tom Yum Goong Step 7

Done