Tom yum soup with prawns

What you need

Ingredients

Measured for 2 servings.

• 200 gOnion
• 150 gTomato
• 20 gRed Chilli
• 15 gGalangal
• 2 pcs (approx. 40 g)Lemongrass Stalks
• 270 gRaw king prawns
• 1 pcs (approx. 10 g)Chicken Stock Cube
• 120 gOyster Mushrooms
• 8 pcs (approx. 2.4 g)makrut lime leaves
• 25 mlFish Sauce
• 25 mlLime Juice
• 70 mlCanned Coconut Milk
• 15 gThai Chilli Jam
• 15 gCoriander
• 750 mlWater

Make it

Method

1. 01

   Slice 200 g onion, 150 g tomato, 20 g red chilli and 15 g galangal. Bruise the 2 lemongrass stalks (about 40 g) and tear 8 makrut lime leaves. Cut 120 g oyster mushrooms into bite-sized pieces; keep 270 g raw prawns chilled and separate from the vegetables.

2. 02

   Dissolve the 10 g chicken-stock cube in 750 ml hot water in a medium saucepan. Add onion, galangal, lemongrass and lime leaves. Simmer gently for 10 minutes to infuse; avoid a hard boil that will evaporate too much broth.

3. 03

   Add tomato, chilli, mushrooms and 15 g Thai chilli jam. Simmer for 4–5 minutes until the mushrooms soften. Stir in 70 ml coconut milk and 25 ml fish sauce; taste before adding any more seasoning because both the cube and fish sauce are salty.

4. 04

   Add the prawns and simmer for 2–4 minutes, just until they are opaque, pearly and firm. Turn off the heat and stir in 25 ml lime juice. Remove the tough lemongrass and galangal pieces if desired; divide into 2 bowls and finish with 15 g coriander.