Prawn tom yum
- 09.03.2017
- 287
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
- 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.
- Meanwhile, cook noodles according to packet instructions. Drain and set aside.
- Divide noodles among bowls, ladle over soup and top with coriander leaves and remaining spring onion to serve.