Tom yum soup with prawns

Name: Tom yum soup with prawns
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 7 oz onions; 5 oz tomatoes; ⅔ oz red chiles; ½ oz galangal; 2 lemongrass stalks; 9 oz raw jumbo shrimps; 1 chicken bouillon cube; 4 oz oyster mushrooms; 8 makrut lime leaves; 1 ½ tbsp fish sauce; 1 ½ tbsp lime juice; ¼ cup + 2 tsp coconut milk; 1 tbsp thai chile jam; Handful cilantro

A Thai dinner made with seafood. Ready in about 50 minutes. Difficulty: medium.

25 minPrep (about)
25 minCook (about)
50 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 17 people +

Changed from 4 to 17 people · Back to 4

Main ingredient

2.3 lb raw jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.

Fresh & other

1.9 lb onions
1.4 lb tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
3 oz red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
2 ¼ oz galangal
9 lemongrass stalks
1.1 lb oyster mushrooms
34 makrut lime leaves
⅓ cup + 2 tbsp lime juice
1 ¼ cups coconut milk
¼ cup thai chile jam
Handful cilantro

Sauces & oils

⅓ cup + 2 tbsp fish sauce

Spices & seasonings (1): chicken bouillon cubes

4 chicken bouillon cubes Shopping tip: Bouillon cubes (UK: stock cubes).

How to make it

Steps in our own plain words.

Pour 5 ½ cups water in a large pot over a high heat.
Add the chicken stock cube, prawn heads, lemongrass, galangal, chilli, tomato and onion.
Stir.
Bring to a boil.
Turn the heat down to medium.
Simmer for 20 mins till the liquid has reduced.
Strain the hot broth in a large heatproof bowl or jug.
Discard the prawn heads.
Return the strained veg and herb mix to the pot.
Pour over the broth.
Stir through the mushrooms and lime leaves.
Heat for 3 mins till the mushrooms are tender.
Add prawns, coconut milk, lime juice, the fish sauce and 1 tbsp sugar.
Bring to the boil.
Heat till the prawns are cooked through, around 1-2 mins.
Take it off the heat.
Remove the lemongrass.
Mix in the Thai chilli jam, if using.
Scatter over your coriander to finish, if you like.
Serve.