Tom yum goong is Thailand's most famous soup for good reason — a hot and sour broth loaded with plump prawns, mushrooms, lemongrass, galangal and kaffir lime. One spoonful and your whole face wakes up.
It tastes complicated, but the flavour comes from a handful of aromatics simmered in stock, sharpened with lime juice and fish sauce right at the end. That last-minute seasoning is what gives tom yum its trademark zing.
At home it comes together in about 25 minutes, and using the prawn heads and shells to boost the stock gives you that rich, sweet depth you get at good Thai restaurants — for almost no extra effort.
