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 mlCoconut Milk
• 15 gThai Chilli Jam
• 15 gCoriander

Make it

Method

1. 01

   Weigh and prepare all ingredients for Tom yum soup with prawns: 200 g Onion, 150 g Tomato, 20 g Red Chilli, 15 g Galangal, 2 pcs (approx. 40 g) Lemongrass Stalks, 270 g Raw King Prawns, 1 pcs (approx. 10 g) Chicken Stock Cube, 120 g Oyster Mushrooms, 8 pcs (approx. 2.4 g) makrut lime leaves, 25 ml Fish Sauce, 25 ml Lime juice, 70 ml Coconut Milk, 15 g Thai Chilli Jam, 15 g Coriander. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Tomato and the listed liquids, bring to a gentle simmer, and cook partly covered for about 30 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Tom yum soup with prawns into 2 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.