Tom yum soup

Tom yum soup

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Marion Grasby shares her fail-safe recipe for Tom Yum Soup with us.

The ingredient of Tom yum soup

  1. 500g medium green prawns
  2. 1-2 medium red chillies,(see note) plus extra, thinly sliced, to serve
  3. 2 tbsp vegetable oil
  4. 3cm piece galangal,(see note) thinly sliced
  5. 1 stalk lemongrass, bruised, cut into 5cm lengths
  6. 6 kaffir lime leaves
  7. 60ml (1/4 cup) fish sauce, plus extra, to taste
  8. 125ml (1/2 cup) lime juice, plus extra, to taste
  9. 2 tsp caster sugar
  10. 100g button mushrooms, quartered
  11. 100g cherry tomatoes, halved
  12. 2 tbsp roughly chopped coriander, plus extra sprigs, to serve

The instruction how to make Tom yum soup

  1. Peel and devein prawns, reserving shells and heads (see note). Refrigerate prawns until needed. Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste.
  2. Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to lowu2013medium and simmer for 10 minutes. Using a ladle, skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.
  3. Place pan with prawn stock over mediumu2013high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.
  4. Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.
  5. Ladle soup among bowls, then top with extra chilli and coriander sprigs to serve.

Nutritions of Tom yum soup

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calories: https://schema.org
calories: NutritionInformation

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