This bowl of tom yum goong (Thai hot and spicy soup with prawns) is simply perfect for the cooler December nights. I cheated by using my favourite instant tom yum paste I bought from Bangkok so whipping it up is both fast and easy.
My family says my soup looks and tastes as good as the ones we ate at Thai eateries! We love to enjoy this addictively spicy soup with a bowl of steamed rice, or cook it with some glass noodles (tang hoon) as an easy one-dish meal.
The coconut milk adds extra richness to the soup but it is optional. Different brands of tom yum paste vary in saltiness, heat and flavour, so season to taste accordingly.
Prep Time: 20 mins
Cook Time: 10 mins
For convenience, you can buy pre-packed tom yum spices (consisting of lemongrass, shallot, galangal, lime, chilli padi and kaffir lime leaf) sold at most supermarkets.