A hot and sour prawn soup from Thailand. This easy version is from “Nigella Bites” by Nigella Lawson.
Ingredients
- 1 1/2 litres chicken stock
- 1 heaped tbsp tom yam paste
- 4 kaffir lime leaves finely chopped
- 1 stick lemon grass inner part only, roughly chopped
- juice of a lime
- 4 tbsps fish sauce
- 3 small fresh red or green chillies finely chopped
- 1 tsp sugar
- 150 g straw or button mushrooms halved or quartered depending on size
- 500 g peeled raw prawns thawed if frozen
- 5 small spring onions cut into short lengths then strips
- a small bunch coriander chopped
Servings:
Instructions
- Heat the stock and the tom yam paste in a large saucepan with the lime leaves, lemon grass, lime juice, fish sauce, chillies and sugar. Bring to the boil, add the mushrooms and simmer for a couple of minutes.
- Add the prawns and spring onions and cook for 2-3 minutes until the prawns are cooked but still tender.
- Sprinkle with a little coriander and put the remaining coriander on the table for people to add more if they want. Serve immediately.
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