Prawn Tom Yum Soup
- 200g chopped onions
- 150g chopped tomatoes
- 20g sliced red chilli
- 15g sliced galangal
- 2 bashed lemongrass stalks
- 300g whole raw king prawns, peeled
- 1 chicken stock cube
- 120g sliced oyster mushrooms
- 5 tsp Thai fish sauce
- 70ml coconut milk
- 8 kaffir lime leaves
- 5 tsp lime juice
- 1 tbsp chilli jam
- Handful of chopped coriander
- Bring 1.3 litres of water to boil in a large saucepan, and add the tomatoes, onions, chilli, galangal, prawn heads and lemongrass with the stock cube. Simmer for 20 mins to reduce the liquid, then strain the hot broth into a large bowl. Discard the prawn heads and mix the strained vegetables and herbs into the broth. Stir through the lime leaves and mushrooms, and cook for 3 mins.
- Add the coconut milk, fish sauce, lime juice and 1 tbsp of sugar, and stir in the prawns. Cook for 2-3 mins, or until the prawns are pink. Remove the lemongrass, stir in the chilli jam, and scatter with coriander to serve.
30 mins
2 serving