Tom yum soup with prawns

Method7 steps · about 40 min

1. 1

   Step 1: Peel and roughly chop the measured onions (200 g); wash and roughly chop the tomatoes (150 g) and wash and slice the red chilli (20 g). Peel and slice the fresh galangal (15 g) and trim, wash and bash both lemongrass stalks (2). Remove and keep the heads from all the whole raw prawns, then peel and devein their bodies. Keep all the peeled bodies covered in the refrigerator for step 5 while the broth cooks. Pour all 1.3 litres measured water into a large saucepan over high heat and add all the prepared onion, tomato, chilli, galangal, lemongrass, reserved prawn heads and chicken stock cube (1). Wash hands and clean utensils that contacted raw prawns.

   Uses 200 g onions, roughly chopped in step 1 · 150 g tomatoes, roughly chopped in step 1 · 20 g red chilli, sliced in step 1 · 15 g fresh galangal, peeled and sliced in step 1 · 2 lemongrass stalks, bashed in step 1 · 270 g whole raw king prawns, heads removed and reserved, bodies peeled and deveined in step 1 · 1 chicken stock cube · 1.3 litres water for prawn-head broth

2. 2

   Step 2: Stir the assembled prawn-head broth and bring to the boil. Reduce to medium heat and simmer for twenty minutes until the liquid has reduced.

   Simmer and reduce prawn-head aromatic broth · 20 minUses The complete assembled broth, excluding the chilled raw prawn bodies

3. 3

   Step 3: Carefully strain the hot broth into a large heatproof bowl or jug. Take all the cooked prawn heads out of the strained solids and discard them. Return the remaining cooked vegetables and aromatics to the saucepan, then pour all the same strained broth back over them.

   Uses All the cooked broth and strained solids

4. 4

   Step 4: Clean and slice all the oyster mushrooms (120 g) and wash all eight lime leaves. Stir all the mushrooms and lime leaves into the strained broth and cook for three minutes until the mushrooms are tender.

   Cook oyster mushrooms in prawn broth · 3 minUses The complete retained broth and vegetables · 120 g oyster mushrooms, sliced in step 4 · 8 makrut lime leaves

5. 5

   Step 5: Add all the measured tablespoon sugar (1 tbsp), fish sauce (5 tsp), lime juice (5 tsp) and coconut milk (70 ml) to the mushroom broth. Take all the held peeled raw prawn bodies from the refrigerator and add them. Bring the whole soup back to the boil and cook for about one to two minutes, continuing until every prawn is fully opaque and firm with no translucent centre.

   Cook held raw prawn bodies in finished broth · 2 minUses All the simmered mushroom broth · All the held raw peeled bodies · 1 tbsp sugar for finishing the soup · 5 tsp fish sauce · 5 tsp lime juice · 70 ml Thai coconut milk

6. 6

   Step 6: Take the cooked soup off the heat. Lift out and discard the whole lemongrass stalks, galangal slices and lime leaves before eating. Stir in the measured tablespoon Thai chilli jam (1 tbsp) only if using it.

   Uses All the fully cooked soup · 1 tbsp Thai chilli jam, optional

7. 7

   Step 7: If using the optional coriander, wash and roughly chop the small handful and scatter it over the finished soup. Divide the hot soup into two portions and serve.

   Uses All the finished soup · 1 small handful fresh coriander, optional, roughly chopped to serve