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Tom yum soup recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Marion Grasby's foolproof Tom Yum Soup recipe.
Ingredients:
  • 500g medium green prawns
  • 1-2 medium red chillies,(see note) plus extra, thinly sliced, to serve
  • 36.80 gm vegetable oil
  • 3cm piece galangal,(see note) thinly sliced
  • 1 stalk lemongrass, bruised, cut into 5cm lengths
  • 6 makrut lime leaves
  • 60ml (1/4 cup) fish sauce, plus extra, to taste
  • 125ml (1/2 cup) lime juice, plus extra, to taste
  • 100g button mushrooms, quartered
  • 100g cherry tomatoes, halved
  • 40.00 ml roughly chopped coriander, plus extra sprigs, to serve
Instructions:
  • Peel and devein prawns, keeping shells and heads aside. Refrigerate prawns. Roughly chop chillies, then grind into a coarse paste using a pestle and mortar.
  • In a large saucepan, heat oil over high heat. Add chilli paste and prawn shells and heads. Cook, stirring, for 2 minutes until shells change color. Pour in 1.5 liters water and bring to a boil. Reduce heat to low–medium and simmer for 10 minutes. Skim foam from surface of stock with a ladle, keeping some red prawn oil. Strain through a fine sieve into a clean saucepan. Discard solids.
  • Over medium-high heat, simmer prawn stock with galangal, lemongrass, makrut lime leaves, fish sauce, lime juice, and sugar in a pan for 15 minutes.
  • Combine mushrooms, tomatoes, and prawns in the pot, allowing them to simmer for an additional 3 minutes until prawns are just cooked. Season with more fish sauce and lime juice to your liking, and then mix in chopped coriander.
  • Serve the soup in bowls and garnish with extra chili and coriander sprigs.

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