Tom yum (hot & sour) soup with prawns
Alright, folks, time to spice things up with my version of Tom Yum soup! Trust me, it's gonna be a flavor explosion in your mouth. So, remember that one time I mistook galangal for ginger? Let's just say, it wasn't my finest culinary moment, but hey, we all make mistakes, right? Pro tip: make sure you know your ingredients before diving in. Now, here's a little secret for you - add a splash of coconut milk for a creamy twist that will take your Tom Yum to the next level. You can thank me later for this game-changer. Alright, first things first, get that chicken stock simmering and toss in the lemongrass, galangal (the right one this time!), coriander, and lime leaves. Let it all mingle together for a couple of minutes, then dive in with those juicy prawns, fish sauce, green chili, and lime juice. And there you have it - a bowl of hot and sour goodness that will transport you straight to Thailand. Enjoy, my friends!
Ingredients
- Chicken Stock700ml
- Lemongrass1
- Galangal5 Slices
- Coriander6
- makrut lime leaves3
- King Prawns6
- Fish Sauce3 tablespoons
- Green Chilli6 small
- Lime juice4 tablespoons
Nutrition
Directions
- 1
step 1
- 2
Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
- 3
step 2
- 4
Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
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