Tom yum soup with prawns — a Thailand dish
Thailand

Tom yum soup with prawns

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…

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By CookInstruction Kitchen Published Updated Updated Updated 1 week ago
Prep
16 min
Cook
38 min
Total
54 min
Servings
4
Difficulty
Medium

Timings are approximate — worked out from the method, not measured in a test kitchen.

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Ingredients

200 g Onion
150 g Tomato
20 g Red Chilli
15 g Galangal
2 Lemongrass Stalks
250 g Raw King Prawns
1 Chicken Stock Cube
120 g 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

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

1

Pour 1.3 litres water into a

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.

2

Carefully strain the hot broth into

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.

3

Add 1 tbsp sugar, the fish

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.

Tagged: Soup

Recipe data from TheMealDB (themealdb.com) · Original source

Read it through first

Skim all 3 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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