Asian 25 min

Tom yum soup with prawns

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

soupseafoodhealthy

Ingredientsfor 2

350

Cal

30g

Protein

25g

Carbs

15g

Fat

1200g Onion
2150g Tomato
320g Red Chilli
415g Galangal
52 Lemongrass Stalks
6250g Raw King Prawns
71 Chicken Stock Cube
8120g Oyster Mushrooms
98 makrut lime leaves
1025 ml Fish Sauce
1125 ml Lime juice
1270 ml Coconut Milk
131 tblsp Thai Chilli Jam
14Handful Coriander

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Instructions

1
Pour 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.
2
Carefully 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.
3
Add 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.