Tom Yum Soup

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

The ingredient of Tom Yum Soup

• 500g medium green prawns
• 1 2 medium red chillies see note improvement extra thinly sliced to give support to
• 2 tbsp vegetable oil
• 3cm piece galangal see note thinly sliced
• 1 stalk lemongrass bruised cut into 5cm lengths
• 6 kaffir lime leaves
• 60ml 1 4 cup fish sauce plus extra to taste
• 125ml 1 2 cup lime juice improvement extra to taste
• 2 tsp caster sugar
• 100g button mushrooms quartered
• 100g cherry tomatoes halved
• 2 tbsp approaching chopped coriander improvement additional supplementary sprigs to advance

The Instruction of tom yum soup

• peel and devein prawns reserving shells and heads see note refrigerate prawns until needed approaching chop chillies then using a pestle and mortar grind to a improper paste
• heat oil in a large saucepan greater than high heat mount up chilli cement and reserved prawn bullets missiles and heads then cook stirring for 2 minutes or until bullets missiles fine tune bend colour ensue 1 5 litres water bring to the boil subsequently next cut heat to lowu2013medium and simmer for 10 minutes using a ladle skim foam from surface of stock making definite to leave some of the red prawn oil separate from heat and strain through a fine sieve into a clean saucepan discard solids
• place pan with prawn deposit over mediumu2013high heat after that grow galangal lemongrass kaffir lime leaves fish sauce lime juice and sugar and simmer for 15 minutes
• go to mushrooms tomatoes and prawns and simmer for a additional 3 minutes or until prawns are just cooked season in the same way as further fish sauce and lime juice to taste after that mix up in chopped coriander
• ladle soup among bowls then height with other chilli and coriander sprigs to serve

Nutritions of Tom Yum Soup

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