Thaiby TheMealDBTom yum soup with prawnsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+200g Onion150g Tomato20g Red Chilli15g Galangal2 Lemongrass Stalks250g Raw King Prawns1 Chicken Stock Cube120g Oyster Mushrooms8 makrut lime leaves25 ml Fish Sauce25 ml Lime juice70 ml Coconut Milk1 tblsp Thai Chilli JamHandful CorianderStepsStep-by-step0 of 3 done1Pour 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.Source: TheMealDB
