Thai

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.

Lunch & dinner Under 400 kcal

35 min15 prep · 20 cookEasy276 kcalper serving

Method

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.