When I think of prawns, I will think of this Thai tom yum soup. This tom yum soup also goes very well with other seafood, like squid, clams and mussels.
Typically, fish sauce (or light soy) and lime juices are added to give the exquisite sour and salty taste. Chillies can be added to spice up the dish.
This tom yum soup is relatively easy to prepare. It is also very healthy. The best part is you cannot go wrong preparing this dish. There are many ways to prepare this dish. You can either cook all the ingredients in one go or you can prepare the stock separately.
In this recipe, I prepare the stock separately. It is easier for eating.
Ingredients (serves 4)
16 prawns (shelled and de-vein with tails on)
Keep the shells and head to make stock.
2 squids, clean and cut into rings (optional)
1 can of straw mushrooms, cut into halves to drain off the salt.
2 tbs fish sauce or light soy (to taste)
Juices from 3 limes (to taste)
1 tomato, slice (optional, for taste and health)
1 sprig of coriander leaf (chopped) for garnishing.
Herbs
2 stalks lemon grass, bruised and cut into inch length
5 pcs kaffir lime leaves, bruised
1 pc galangal, cut into slices
1 large onion, sliced (for extra flavour and health)
Method
In a pot, bring 1.5 litre of water to the boil
Add lemon grass, lime leaves, galangal and onion.
Add prawn shells.
Bring to a boil and let mixture simmer for about 20 minutes.
You should be able to smell the fragrance.
Drain the stock.
Use the same pot or another pot, heat the stock and bring to boil.
Toss in the prawns, tomato, mushrooms and squid.
Add fish sauce to taste
Bring to a boil and soup is ready.
Add lime juice and taste.
Serve and garnish with coriander leaves.
Yummy
Get some yips from the videos.
Mark Weins cooks everything together.
Another delightful way. Hot Thai Kitchen cooks the prawn stock separately.
Here is how she cooks the prawn stock
This chef uses ready made Thai tom yum paste which can be bought from the suprmarket
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