Tom Yum Soup

Difficulty: Easy

Serves: 2 – 3 people

Ingredients:

• 500 g of Medium Green Prawns  
• 2 Red Chillies (chopped)  
• 2 tbsp ELAIESE Red Palm Oil   
• 750 litre Water
• 3 cm piece of Galangal (sliced)      
• 3 stalk of Lemongrass (sliced)
• 8-10 leaves of Kaffir Lime Leaves  
• 90 ml Fish Sauce
• 110 ml Lime Juice
• 1 tbsp Sugar
• 100 g of Button Mushrooms (quartered) 
• 100 g of Roma Tomatoes (wedges)  
• 2 tbsp + sprigs of Coriander (chopped) 

Instructions:

1. Peel and devein the prawns, reserving their shells and heads to make the soup base. Refrigerate the prawns until needed.
2. To make the chilli paste, use a pestle and mortar to grind the chillies to a coarse paste.
3. Heat the red palm oil in a pot over high heat and add the chilli paste, reserved prawn shells and head. Cook the mixture until aromatic.
4. Add water, galangal, lemongrass and kaffir lime leaves into the saucepan and bring the mixture to a boil. Reduce the heat to low-medium and simmer for about 10 minutes.
5. Remove the mixture from heat and strain the stock using a fine sieve into a clean saucepan. Discard the solids.
6. Place the saucepan with prawn stock back to the stove over medium-high heat and add in the fish sauce, lime juice and sugar. Bring the soup into a simmer for 15-20 minutes.
7. Add in the mushrooms, tomatoes and prawns and continue to simmer for another 3 minutes or until the prawns are just cooked.
8. Garnish the soup with coriander and serve hot.