Recipes
Thai
Tom Yum

Tom Yum

Name: Tom Yum
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Thai
Ingredients: 120 g raw prawns; 350 ml water; 1 stalk lemongrass; 4 slices galangal; 3 kaffir lime leaves; 70 g straw mushrooms; 1 shallot; 2 bird's eye chillies; 1.5 tbsp fish sauce; 2 tbsp lime juice; 1 tsp nam prik pao; 0.5 tsp palm sugar; 1 tbsp coriander

The classic Thai hot and sour prawn soup: a fragrant broth of lemongrass, galangal and kaffir lime leaf, sharpened off the heat with fish sauce and fresh lime juice, with plump prawns and mushrooms.

Mains Under 400 kcal

35 min15 prep · 20 cookEasy276 kcalper serving

Instructions

Peel and devein 120 g of prawns, reserving every head and shell. Set the prawn meat aside in the fridge.
Put the reserved heads and shells in a small saucepan with 350 ml of water, bring to a gentle boil over medium heat and simmer 10 minutes, pressing the heads with a spoon to release their orange juices. Strain into a clean pan and discard the shells; you should have a light, pink-tinged broth.
Bring the broth back to a boil and add 1 stalk of bruised lemongrass cut into 4 cm lengths, 4 slices of galangal and 3 torn kaffir lime leaves. Lower to a steady simmer and infuse 5 minutes, the broth should smell strongly citrus and peppery. Do not let it boil hard or the aromatics turn bitter.