Tom yum soup with prawns

Prepare

1. 🥄step 1
2. 🔥Pour 1.3 litres water into a large saucepan over a high heat.

Steps

1. 🔥Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.

Cook

1. 🧂Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

Steps

1. 🍳step 2
2. 🫇Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.

Prepare

1. 🫇Return the strained veg and herb mixture to the saucepan and pour over the broth.

Cook

1. 🍽️Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

Steps

1. 🌿step 3
2. ✨Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns.

Cook

1. ✨Bring to the boil and cook until the prawns are cooked through, about 1-2 mins.

Steps

1. 🥄Remove from the heat.
2. 🔥Remove the lemongrass, then stir in the Thai chilli jam, if using.

Serve

1. 🔥Scatter over the coriander to finish, if you like, and serve.