Tom yum soup with prawns

Name: Tom yum soup with prawns
Prep time: 25 min
Cook time: 39 min
Total time: 64 min
Yield: 6 servings
Ingredients: 200 g Onion; 150 g Tomato; 20 g Red Chilli; 15 g Galangal; 2 Lemongrass Stalks; 250 g Raw King Prawns; 1 Chicken Stock Cube; 120 g Oyster Mushrooms; 8 makrut lime leaves; 25 ml Fish Sauce; 25 ml Lime juice; 70 ml Coconut Milk; 1 tblsp Thai Chilli Jam; 1 Handful Coriander

64 min · Serves 6 · By TheMealDB Import

High Protein
Thai
Seafood
Soup
Dinner
Lunch
Comfort Food

Thai, Seafood, Soup

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

200 gOnion
150 gTomato
20 gRed Chilli
15 gGalangal
2 Lemongrass Stalks
250 gRaw King Prawns
1 Chicken Stock Cube
120 gOyster Mushrooms
8 makrut lime leaves
25 mlFish Sauce
25 mlLime juice
70 mlCoconut Milk
1 tblspThai Chilli Jam
1 HandfulCoriander

Method

Prep 25 min · Cook 39 min

1Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.
2Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.
3Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.