Tom yum soup with prawns

Seafood · Thai classic.

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

Method

1. Heat the pan — Pour 1.3 litres water into a large saucepan over a high heat.
2. Add ingredients — Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.
3. Bring to a boil — Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.
4. Heat the pan — Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.
5. Mix together — Return the strained veg and herb mixture to the saucepan and pour over the broth.
6. Stir — Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.
7. Add ingredients — Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns.
8. Bring to a boil — Bring to the boil and cook until the prawns are cooked through, about 1-2 mins.
9. Stir — Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using.
10. Serve — Scatter over the coriander to finish, if you like, and serve.

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