Tom Yum Soup
serves 2
Ingredients
- 2 cups water
- 75g prawns
- 1 lemongrass, slice
- 3 kaffir lime leaves
- 1 ½ - 3 fresh chillies (can dried chillies)
- 30g mushrooms
- 2 slices of fresh ginger
- ½ onion, cut in quarters
- ½ tomato
- 3 tablespoon lime juice
- 3 tablespoon fish sauce (veg: soy sauce)
- 1 teaspoon sugar
- 1 teaspoon chilli paste for Tom-Yum
- 1 tablespoon of chopped coriander
Method
- Place 2 cups of water in a saucepan and bring to the boil for 3 mins.
- Add kaffir lime leaves, ginger, fresh chillies and lemongrass.
- Continue boiling water, add mushrooms, onion and tomatoes then prawns.
- Add lime juice, fish sauce, sugar and chilli paste for Tom-Yum. Cook for approximately 6 mins.
- When cooked, pour into a serving bowl and top with coriander.
- VARIATIONS:
- Sprinkle with chopped spring onion.
- Coconut milk or fresh milk can be added into saucepan for more flavour.
- If you like, you can use chicken instead of prawns
