Prawn tom yum

Recipes / Meat

Fast, simple and full of flavour – this classic Thai recipe delivers on all three fronts with a Monday-to-Friday dinner idea.

Recipe «Prawn tom yum» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp peanut oil, 2 garlic cloves, 1 tbsp ginger, grated, 1 lemongrass stalk , bruised, 1/2 bunch spring onions, white part sliced, green part thinly sliced on an angle , 2 tsp sambal oelek, 2 tsp caster sugar, 2 kaffir lime leaves , 1/4 cup lime juice, 2 tbsp fish sauce, 2 cups Massel chicken style liquid stock, 250g punnet cherry tomatoes, halved, 16 green prawns, peeled , deveined, 200g dried pad Thai rice noodles, Coriander leaves, to serve.

Ingredients:

  • 2 tbsp peanut oil 
  • 2 garlic cloves 
  • 1 tbsp ginger, grated 
  • 1 lemongrass stalk , bruised 
  • 1/2 bunch spring onions, white part sliced, green part thinly sliced on an angle 
  • 2 tsp sambal oelek 
  • 2 tsp caster sugar 
  • 2 kaffir lime leaves 
  • 1/4 cup lime juice 
  • 2 tbsp fish sauce 
  • 2 cups Massel chicken style liquid stock 
  • 250g punnet cherry tomatoes, halved 
  • 16 green prawns, peeled , deveined 
  • 200g dried pad Thai rice noodles 
  • Coriander leaves, to serve 

Instructions

  1. Heat oil in a large pan over medium heat. Add garlic, ginger, lemongrass and white spring onion, then cook, stirring, for 1-2 minutes until fragrant. Add sambal oelek, sugar and kaffir lime leaves, and cook, stirring, for 1 minute, then add lime juice, fish sauce, stock and 3 cups (750ml) water. Bring to a simmer and cook for 4-5 minutes until flavours have infused. Add tomatoes and prawns, and cook for 3-4 minutes until prawns are just cooked.
  2. Meanwhile, cook noodles according to packet instructions. Drain and set aside.
  3. Divide noodles among bowls, ladle over soup and top with coriander leaves and remaining spring onion to serve.