Tom yum soup with prawns

Name: Tom yum soup with prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Non-Veg📍Thai🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Tom yum soup with prawns

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Onion

200g

Tomato

150g

Red Chilli

20g

Galangal

15g

Lemongrass Stalks

Raw King Prawns

250g

Chicken Stock Cube

Oyster Mushrooms

120g

makrut lime leaves

Fish Sauce

25 ml

Lime juice

25 ml

Coconut Milk

70 ml

Thai Chilli Jam

1 tblsp

Coriander

Handful

step 1

Step-by-Step Instructions

step 1

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.

step 2

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.

step 3

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.