Tom yum soup

Recipe from: 22 January 2014
recipes soups seafood healthy

Ingredients 16
Servings 2
Time 00:10

Ingredients

  • 750
    ml
    good quality or freshly made chicken stock
  • 2-3
    lemon grass stalks - bruised and thinly sliced
  • ½
    handful of coriander roots or stems - bruised (keep the leaves for later)
  • 4
    kaffir lime leaves
  • 5
    thick slices of galangal or fresh ginger
  • 1
    fat clove garlic - chopped
  • 1
    Tbs
    chopped red chilli paste
  • 8
    large prawns with shells intact - cleaned and deveined
  • 2
    medium tomatoes, seeds removed and cut into bite size pieces
  • 125
    g
    button mushrooms - quartered
  • 3
    tsp
    fish sauce
  • ¼
    cup
    lime or lemon juice
  • zest of 2 limes
  • 1
    Tbs
    brown sugar or grated palm sugar
  • 2
    red chillies - seeds removed and finely chopped
  • 2
    green chillies - seeds removed and finely chopped
 

Method

00:30
 
In a medium pot, add the stock, lemon grass, coriander, lime leaves, galangal, garlic and chilli paste.

Remove the heads off the cleaned prawns and add to the stock mixture. Turn up the heat and simmer for 15 minutes.

Add the tomatoes and mushrooms and simmer for another 10 minutes.  Remove the prawn heads (optional).

Add the prawns tails and remaining ingredients and simmer until prawns are cooked – no more than 2 minutes.

Season to taste with more fish sauce or lime juice and garnish with coriander leaves.

Serve immediately.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.

 

Read more on: lucky star  |  soup  |  healthy  |  seafood  |  recipes
 

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