Prawn and mushroom tom yum

A restaurant trick for this soup is to squeeze fresh lime juice into your serving bowl just before ladling your soup over. Make sure you add your prawns to the broth just before you're ready to serve so they stay juicy and plump.

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 500 g green prawns
• 2 stalks lemongrass, bruised
• 2 cm galangal (or ginger), sliced
• 2 garlic cloves, lightly crushed
• 1 coriander plant, roots and stems
• 4 makrut lime leaves
• 1 large red chilli, sliced
• 400 g mixed Japanese mushrooms (shiitake, enoki, oyster, King oyster mushroom)
• 2 tomatoes, cut into wedges
• 4 spring onions, sliced diagonally (optional)
• 1 tbsp Thai chilli paste (nam prik pao)
• 2 tbsp fish sauce
• 1 tsp sugar (optional)
• 3 limes, juiced

Instructions

1. Peel the prawns and place the prawn shells into a large saucepan. Cover with 2 litres of water and bring to the simmer. Cook for 15 minutes, then strain through a fine mesh strainer. Return the stock to the saucepan and discard the prawn shells.
2. Bring the stock to a simmer and add the lemongrass, galangal, garlic, coriander roots and stalks (reserving the leaves for later) and lime leaves. Simmer for 5 minutes. If you like you can add these aromatics in with the prawn shells and strain them out, but I prefer to leave them in.
3. Tear the mushrooms into bite-sized pieces and add the chilli, mushrooms, tomatoes and chilli paste. Simmer for about 3 minutes until softened, then add the prawns and spring onions (if using). Simmer for a further minute or two until the prawns are just cooked through.
4. Season with fish sauce, sugar (if using) and lime juice and garnish with the reserved coriander leaves.

Note

• We used Pantai brand of Thai chilli paste, available at Asian grocers.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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