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Spicy Thai tom yum soup with prawns

By Angus H on 5th Nov, 2015

Spicy Thai tom yum soup with prawns

Method

  1. Bring the stock to the boil in a large saucepan over a high heat.
  2. Add the lemongrass, galangal slices, crushed shallots and boil for 5 minutes.
  3. Add the pieces of onion, tomato and oyster mushroom.
  4. Add kaffir lime leaves, palm sugar, fish sauce and chilli paste and bring back to the boil.
  5. Add the fresh prawns, coconut milk, chillies and lime juice, and continue to simmer for a minute or two until the prawns are cooked.
  6. Pour into bowls, and garnish with sliced spring onion and coriander leaves.
  7. Serve immediately. Give your guests a small bowl to discard the prawn tail shells, kaffir lime leaves, lemongrass and galangal slices.

Recipe Notes

  • If you want to make it for fewer people just reduce the prawns, onion and tomato. Then save leftover soup and seasoning ingredients and just cook it up again the next day adding in more onion, tomato and prawns.
  • Easiest way to deseed chillies is cut them in half lengthways and then use a teaspoon to scrape the seeds out.
  • You can use fresh or defrosted prawns. To quickly defrost frozen prawns put them in a bowl of cool water – then refresh water every 5 minutes. Do not use warm or hot water.
  • If you only have pre-cooked prawns then add them for the last minute of cooking - just enough to heat them through properly.
  • Galangal and Thai chilli paste with oil are available from Asian grocers, and from some supermarket speciality sections.
thai  / spicy  / soup  / shellfish  / coconut
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