Spicy Coconut Tom Yum Soup With Prawns
Serves
4
– 6Preparation
15
minutesCooking
20
minutesIngredients
1 Tbsp 1 coconut or vegetable oil
3 cloves 3 garlic, minced
3 3 eschalots, finely chopped
⅓ cup ⅓ tom yum paste
3 cm 3 piece fresh ginger, peeled, finely chopped
200 g 200 button mushrooms, sliced
6 6 kaffir lime leaves
1 1 stalk lemongrass, white base finely chopped (cut remaining stalk into 10cm lengths)
1 L 1 chicken stock
1 L 1 water
1 Tbsp 1 fish sauce
1 Tbsp 1 brown sugar
1 ½ cups 1 ½ / 375 ml coconut milk
400 g 400 deveined, peeled green prawns
2 Tbsp 2 lime juice
Lime wedges and fresh coriander leaves, to serve
Method
- Heat oil in a large pot over a low-medium heat. Add garlic and eschalots, cook for 5 minutes or until softened.
- Stir in tom yum paste and ginger. Cook, stirring for 2 to 3 minutes or until paste smells fragrant.
- Add mushrooms, kaffir leaves, lemongrass, stock, water, fish sauce and sugar. Bring to the boil. Gently boil for 10 minutes.
- Stir in coconut milk and prawns and bring to the boil. Gently boil for 2 minutes or until prawns are cooked through. Remove from heat. Discard kaffir leaves and lemongrass stalks. Stir in lime juice.
- Serve soup with lime wedges and coriander leaves.
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