Tom yum soup

Recipes / Soups

Marion Grasby shares her fail-safe recipe for Tom Yum Soup with us.

Recipe «Tom yum soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 500g medium green prawns, 1-2 medium red chillies, plus extra, thinly sliced, to serve, 2 tbsp vegetable oil, 3cm piece galangal, thinly sliced, 1 stalk lemongrass, bruised, cut into 5cm lengths , 6 kaffir lime leaves, 60ml fish sauce, plus extra, to taste, 125ml lime juice, plus extra, to taste , 2 tsp caster sugar, 100g button mushrooms, quartered, 100g cherry tomatoes, halved, 2 tbsp roughly chopped coriander, plus extra sprigs, to serve.

Ingredients:

  • 500g medium green prawns 
  • 1-2 medium red chillies, plus extra, thinly sliced, to serve 
  • 2 tbsp vegetable oil 
  • 3cm piece galangal, thinly sliced 
  • 1 stalk lemongrass, bruised, cut into 5cm lengths 
  • 6 kaffir lime leaves 
  • 60ml fish sauce, plus extra, to taste 
  • 125ml lime juice, plus extra, to taste 
  • 2 tsp caster sugar 
  • 100g button mushrooms, quartered 
  • 100g cherry tomatoes, halved 
  • 2 tbsp roughly chopped coriander, plus extra sprigs, to serve 

Instructions

  1. Peel and devein prawns, reserving shells and heads (see note). Refrigerate prawns until needed. Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste.
  2. Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to low–medium and simmer for 10 minutes. Using a ladle, skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.
  3. Place pan with prawn stock over medium–high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.
  4. Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.
  5. Ladle soup among bowls, then top with extra chilli and coriander sprigs to serve.