Hot and sour soups are a classic on Thai menus. Although the version containing prawns, dtom yam gung, is perhaps the best known in Australia, ‘dtom’ simply means to boil and ‘yam’ to mix or toss together and these soups can be as basic or as complex as you care to make them. They should always taste salty, sour and hot due to the seasonings of fish sauce, lime juice and chilli and be aromatic with lemongrass and kaffir lime leaf. David Thompson recommends squeezing the lime juice directly into the soup bowl rather than the saucepan, so it retains all its liveliness. Try a glass of Brash Higgins ZBO with this hot & sour prawn soup – aromatic zibibbo, a relative of muscat, spent time in clay amphorae under flor, producing a white wine with the complexity to stand up to the punchy chilli, lime and fish sauce.
Serves 2 as part of a meal
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