Tom Yum Soup with Prawns
A fragrant and fiery Thai classic, this tom yum soup balances the bold flavours of lemongrass, galangal and makrut lime with plump king prawns and a touch of creamy coconut milk. Perfect for a warming weeknight dinner or an impressive starter.
Ingredients
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Raw King Prawnsβ 250 g None
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Coconut Milkβ 70.7 g π§ 70 ml π₯ 4ΒΎ tbsp
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Onionβ 200 g π§ 1β pcs
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Oyster Mushroomsβ 120 g 6β pcs
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Tomatoβ 150 g 1ΒΌ pcs
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Chicken Stock Cubeβ 10 g π§ 14.3 ml π₯ 1 tbsp
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Lemongrass Stalksβ 40 g π§ 40 ml π₯ 2β tbsp
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Fish Sauceβ 26.2 g π§ 25 ml π₯ 1β tbsp
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Red Chilliβ 20 g πΆοΈ Β½ pcs
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Lime juiceβ 25.2 g π§ 25 ml π₯ 1β tbsp
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Corianderβ 25 g 1 pcs
Also in this recipe
- Galangal 15 g
- makrut lime leaves 8
- Thai Chilli Jam 1
Total nutrition
564 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Pour 1.3 litres of water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 minutes until the liquid has reduced.
- Carefully strain the hot broth into a large heatproof bowl or jug, discarding the prawn heads. Return the strained vegetable and herb mixture to the saucepan and pour the broth back over it. Stir in the oyster mushrooms and lime leaves, then cook for 3 minutes until the mushrooms are tender.
- Add 1 tablespoon of sugar, the fish sauce (25 ml), lime juice (25 ml), coconut milk (70 ml) and the king prawns. Bring to the boil and cook until the prawns are cooked through, about 1β2 minutes. Remove from the heat, discard the lemongrass stalks, then stir in the Thai chilli jam. Scatter over the fresh coriander and serve immediately.
Source:
TheMealDB
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