Tom Yum Soup with Prawns
A fragrant Thai prawn soup with galangal, lemongrass, makrut lime leaves, coconut milk and Thai chilli jam.
- 40 min
- 260 kcal
- Thai
- Soup
- Seafood
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Pour 1.3 litres water into a large saucepan over a high heat.
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Step 2:
Add the onion, tomato, red chilli, galangal, lemongrass, prawn heads and chicken stock cube.
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Step 3:
Stir, bring to a boil, then reduce the heat to medium and simmer for 20 minutes, until the liquid has reduced.
20 min -
Step 4:
Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.
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Step 5:
Return the strained vegetable and herb mixture to the saucepan and pour over the broth.
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Step 6:
Stir through the oyster mushrooms and makrut lime leaves, then cook for 3 minutes until the mushrooms are tender.
3 min -
Step 7:
Add the sugar, fish sauce, lime juice, coconut milk and prawns.
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Step 8:
Bring to the boil and cook until the prawns are cooked through, about 1–2 minutes.
1–2 min -
Step 9:
Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using.
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Step 10:
Scatter over the coriander, if you like, and serve.
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