15-minute Tom yum

Name: 15-minute Tom yum
Yield: 4
Ingredients: 1 tbs coconut oil (we used Woolworths Macro; 2 lemongrass stalks, bruised; 5cm piece (25g) galangal, sliced; 2 garlic cloves, bruised; 4 kaffir lime leaves; 1.5L (6 cups) chicken or fish stock; 6 small red chillies, chopped; 1 tbs nam prik pao (Thai chilli paste – from Asian grocers) or other chilli paste; 250g vine-ripened cherry tomatoes; 150g oyster mushrooms; 500g peeled prawns (tails intact), deveined, butterflied; Juice of 2 limes; 1/4 cup (60ml) fish sauce; 3 tsp coconut sugar

3 ratings

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by Phoebe Wood

Jul 23, 2016

We've taken this favourite Thai sweet and sour soup and made it easy to prepare for your midweek meal. It's nourishing ingredients are filled with iodine, making it nutrient rich and healthy too.

1 tbs coconut oil (we used Woolworths Macro
2 lemongrass stalks, bruised
5cm piece (25g) galangal, sliced
2 garlic cloves, bruised
4 kaffir lime leaves
1.5L (6 cups) chicken or fish stock
6 small red chillies, chopped
1 tbs nam prik pao (Thai chilli paste – from Asian grocers) or other chilli paste
250g vine-ripened cherry tomatoes
150g oyster mushrooms
500g peeled prawns (tails intact), deveined, butterflied
Juice of 2 limes
1/4 cup (60ml) fish sauce
3 tsp coconut sugar

Method

1.

Heat oil in a large pan over medium heat. Cook lemongrass, galangal and garlic for 30 seconds or until fragrant. Add kaffir lime and stock, increase heat to medium-high and bring to the boil
2.

Add chillies and chilli paste, and simmer for 5 minutes or until fragrant. Add tomatoes and mushrooms, and simmer for 5 minutes or until tender.
3.

Add prawns and simmer for 2 minutes or until cooked through, then stir in lime juice, fish sauce and coconut sugar.
4.

Divide soup among bowls to serve.