Tom yum soup with prawns
Enjoy an impressive homemade Thai tom yum soup that's healthy and easy to make – it's vibrant, fresh and full of flavour
- Serves: 2 persons
- 200g onions, roughly chopped
- 150g tomatoes, roughly chopped
- 20g red chilli, sliced
- 15g galangal, peeled and sliced
- 2lemongrass stalks, bashed
- 270g whole raw king prawns, peeled and deveined, heads removed and reserved
- 1chicken stock cube
- 120g oyster mushrooms, sliced
- 8lime leaves
- 5tsp fish sauce
- 5tsp lime juice
- 70ml Thai coconut milk
- 1tbsp Thai chilli jam (optional)
- small handful of coriander, roughly chopped (optional)
Step 1Pour 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.
Step 2Carefully 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.
Step 3Add 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.