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Prawn tom yum
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick, flavorful, classic Thai recipe perfect for weeknight dinners.
Ingredients:
  • 36.40 gm peanut oil
  • 2 garlic cloves
  • 20.00 ml ginger, grated
  • 1 lemongrass stalk (inner core only), bruised
  • 1/2 bunch spring onions, white part sliced, green part thinly sliced on an angle
  • 2 tsp sambal oelek (Indonesian chilli paste)
  • 10.00 gm caster sugar
  • 2 makrut lime leaves
  • 60ml lime juice
  • 48.80 gm fish sauce
  • 500ml chicken stock
  • 250g punnet cherry tomatoes, halved
  • 16 green prawns, peeled (tails intact), deveined
  • 200g dried pad Thai rice noodles
  • Coriander leaves, to serve
Instructions:
  • In a large pan over medium heat, heat oil until shimmering. Add garlic, ginger, lemongrass, and white spring onion. Stir and cook for 1-2 minutes until fragrant. Mix in sambal oelek, sugar, and makrut lime leaves. Stir for an additional minute. Pour in lime juice, fish sauce, stock, and 3 cups (750ml) water. Bring to a simmer and cook for 4-5 minutes to meld the flavors. Finally, add tomatoes and prawns. Cook for 3-4 minutes until prawns are perfectly cooked.
  • Cook noodles as directed on the packet. Drain and set aside.
  • Distribute noodles into bowls, pour soup generously, and garnish with fresh coriander leaves and the rest of the spring onion before serving.

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