Tuesday, June 28, 2011

Tom Yum Soup with Prawns

Thai Translation – Tom Yum= Sour Spicy Soup, Goong = Prawn

Sour, sweet and spicy are words that can be used to describe this unique and full-flavoured soup. Made with lemongrass, kaffir lime and galangal, this soup will heat you up and freshen your senses. The best thing about this soup is that it is really easy to make so it is a great introduction to Thai cooking.

Cooking Time – 20 minutes
Preparation Time – 10 minutes

Serves 4

200g green prawns
1 litre water
1 piece lemongrass
1 inch piece galangal
3 chillis
2 kaffir lime leaves
1 small tomato
1 small onion
2 tsp fish sauce
1 tsp sugar
½ lime
100g mushrooms (straw or oyster are best)
1 tsp thai chilli jam or paste

  1. Shell the prawns and remove the vein but keep the heads and tails on. Clean well in cold water.
  2. Chop the tomato and onion into bite sized pieces and the mushrooms in half. Crush the chilli's and lemongrass with your knife and cut the lemongrass into quarters. Slice the galangal thinly and remove the stem from the kaffir lime leaves.
  3. Bring the water to the boil over a high heat in a medium saucepan. When boiling add the chilli, lemongrass, galangal and kaffir lime leaves. Boil for 5 minutes.
  4. Add the tomato, mushrooms and onion to the boiling saucepan and cook for 2-3 minutes. Add the chilli jam, fish sauce, sugar and lime juice. Reduce the heat to a low simmer.
  5. Add the prawns and cook for 3-5 minutes or until the prawns are done.
  6. Serve the soup with a side of steamed rice.

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