Tom Yum Soup with Tiger Prawns2022-06-14
- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
This soup is traditional Thai, sour and spicy, very interesting.
Tips: 1 . Coconut milk falls at the end, do not cook for a long time.
2. If you like spicy, you don’t need to remove the seeds from the peppers.
- Tiger Prawns 4 pcs
- Lemongrass 3 stalks
- Kaffir Lime Leaf 3 sheets
- Galangal 15g
- Tom Yum Soup Paste 70g
- Strawmushrooms(halved) 4 pcs
- Red Chill(seeded, sliced) 1pc
- Chicken Broth 600ml
- Coriander some
- Coconut Milk 100ml
- Fish Sauce 2 tsp
- Sugar 1 tsp
- Lime Juice 2 tbsp
Wash and devein the prawns. Crush the lemongrass and galangal. Slice them to bring out the fragrance.
Over medium heat, add some oil into a pot. Fry the prawns until golden. Remove them from the pot and set aside.
In the same pot, add chicken broth, galangal, lemongrass, kaffir lime leaves, tom yum soup paste, straw mushrooms and red chilli, Bring to boil and simmer for 8 minutes.
Bring the prawns back to the pot. Cook for another 2 minutes. Add seasonings and coriander. Serve with more lime juice and fish sauce.
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