Thai·non-vegetarian·easy

Tom yum soup with prawns

Name: Tom yum soup with prawns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 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

Hey there, foodies! Today I'm sharing my take on Tom Yum soup with prawns, a Thai classic that's sure to tickle your taste buds. Ingredients? Check. Instructions? Check. Now, let me tell you about the time I mistook galangal for ginger in this recipe. Let's just say, the taste was...unexpected! Lesson learned: always double-check your ingredients, folks. Here's a little tip for you: when adding the fish sauce, go easy at first. You can always add more later to adjust the seasoning. Trust me, nobody wants an overly salty soup! Now, follow the steps: boil the water with all the goodies, simmer, add the prawns and mushrooms, then finish off with the fish sauce. Voilà, you've got yourself a hearty bowl of Tom Yum soup! So go ahead, whip up this fragrant dish and transport yourself to the bustling streets of Bangkok. And remember, don't be afraid to experiment in the kitchen – it's all part of the fun!

35 min(prep 15 + cook 20)

4 servings

250 kcal

Ingredients

Nutrition

250 kcalper serving

Protein20g40%

Carbs10g20%

Fat15g30%

Fiber2g4%

Sugar3g6%

Directions

1
step 1
2
Pour 1.3 litres 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 mins until the liquid has reduced.
3
step 2
4
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 mins until the mushrooms are tender.
5
step 3
6
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 mins. 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.

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