Tom yum soup with prawns — Thailand's famous hot and sour soup with prawns, lemongrass, galangal and lime leaves, balanced with fish sauce, chilli and lime. Fragrant and invigorating.
- 700ml Chicken Stock
- 1 Lemongrass
- 5 Slices Galangal
- 6 Coriander
- 3 Makrut Lime Leaves
- 6 King Prawns
- 3 tablespoons Fish Sauce
- 6 small Green Chilli
- 4 tablespoons Lime Juice
Tags:
SoupVideo
Preparation
- Bring the stock to the boil in a medium saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 minutes.
- Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with more lime juice or fish sauce, then garnish with coriander leaves and serve.
