Tom Yum Soup with Prawns

Ingredients

• 200 gonion
• 150 gtomato
• 20 gred chilli
• 15 ggalangal
• 2lemongrass stalks
• 250 graw king prawns, heads reserved for stock
• 1chicken stock cube
• 120 goyster mushrooms
• 8makrut lime leaves
• 25 mlfish sauce
• 25 mllime juice
• 70 mlcoconut milk
• 1 tbspthai chilli jam, optional
• 1 handfulcoriander, to garnish
• 1 tbspsugar

Method

1. 1

   Pour 1.3 litres water into a large saucepan over high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Bring to a boil, then reduce heat to medium and simmer for 20 minutes until the liquid has reduced.

2. 2

   Carefully strain the hot broth into a large heatproof bowl or jug, discarding the prawn heads. Return the strained vegetable and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 minutes until the mushrooms are tender.

3. 3

   Add the sugar, fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1–2 minutes. Remove from the heat, remove the lemongrass, then stir in the Thai chilli jam if using. Scatter over the coriander and serve.