Tom yum soup with prawns — a rich, aromatic hot and sour Thai soup built on a prawn-shell broth with mushrooms, lime leaves, fish sauce and chilli jam. Deeply flavoured and warming.
- 200g Onion
- 150g Tomato
- 20g Red Chilli
- 15g Galangal
- 2 Lemongrass Stalks
- 250g Raw King Prawns
- 1 Chicken Stock Cube
- 120g Oyster Mushrooms
- 8 Makrut Lime Leaves
- 25 ml Fish Sauce
- 25 ml Lime Juice
- 70 ml Coconut Milk
- 1 tblsp Thai Chilli Jam
- Handful Coriander
Tags:
SoupVideo
Preparation
- Pour 1.3 litres water into a large saucepan over high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to the boil, then reduce to medium and simmer for 20 minutes, until the liquid has reduced.
- Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 minutes until the mushrooms are tender.
- Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1–2 minutes, then remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.
