Come Dine with Me

Tom yung goong soup

Tom yung goong soup

Andy served up a taste of Thai with this hot and sour soup on Come Dine With Me Bristol

Serves 4


For the paste

  • 1-1½ chillies, chopped
  • Dab of fish paste
  • 55ml fish sauce
  • 110ml rice wine vinegar
  • Pinch palm sugar
  • 1 tsp finely chopped root ginger
  • Zest and juice ½ lime
  • Zest and juice ½ lemon

For the soup

  • 2 tsp oil
  • 1 tsp tomato purée
  • 600ml vegetable stock
  • 200g mushrooms, chopped
  • 100g cherry tomatoes
  • 400g peeled raw king prawns, deveined and butterflied

To serve

  • Fresh coriander, roughly chopped
  • Cashews, lightly crushed
  • Prawn crackers


  1. Make the paste by blitzing everything together in a small food processor or with a pestle and mortar.
  2. Heat the oil for the soup in a saucepan and gently fry the paste for 2 minutes. Add the tomato purée and fry for a further 2 minutes.
  3. Add the vegetable stock and bring to the boil before adding the mushrooms, tomatoes and prawns. Simmer for 4 minutes then serve garnished with coriander and cashew nuts.

Variation: For a vegetarian tom yung goong soup, replace the prawns with 200g chopped smoked tofu.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


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Come Dine with Me

Next episode: Monday 21 April 5.30PM on Channel 4

Last Broadcast: Friday 18 April 5.30PM

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Friday 26 November 2010
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