Prawn Tom Yum Soup

Ingredients

  • 350g large prawns, peeled. Reserve prawn heads.
  • 1 T salted butter
  • 800 ml water
  • 2 stalks lemongrass, white part only, bruised/flattened
  • 5cm piece of ginger, sliced into rounds
  • 1 small onion, thinly sliced
  • 2-3 T tom yum paste (to taste, check spice level)
  • 1 cup mushrooms, sliced
  • 1 medium tomato, cut into wedges
  • 100ml coconut milk
  • 1 T palm sugar, grated or finely chopped
  • 2 T fish sauce, to taste
  • 3 T lime juice, freshly squeezed
  • 1 handful of coriander, roughly chopped

Method

  • Make stock
    • In a medium pot over medium-high heat, melt the butter.
    • Add prawn heads. Fry for 3-4 minutes until bright pink and fragrant.
    • Pour in the water, add lemongrass, and ginger. Bring to a boil.
    • Use a heavy spoon to squash the prawn heads thoroughly to release the fats. Simmer for 5 minutes.
    • Sieve the liquid into a bowl and discard the solids.
  • Flavour base:
    • Wipe the pot clean. Add a teaspoon of oil and saute the onion until translucent with browned edges
    • Add the Tom Yum paste. Stir-fry for 6) seconds until the oil separates and it smells fragrant.
    • Pour prawn stock back into the pot
  • Simmer
    • Add mushrooms, tomatoes, and palm sugar. Simmer for 2-3 minutes.
    • Stir in the coconut milk and bring to a gentle simmer (do not rolling boil, or the milk may split).
  • Add prawn meat. Cook until they just turn opaque and curl into a “C” shape.
  • Remove from heat immediately.
  • Stir in fish sauce and lime juice to taste.
  • Garnish with fresh coriander and serve. Pair with jasmine rice or rice vermicelli noodles.