If you enjoy authentic Authentic Tom yum soup with prawns cuisine, this homemade Seafood recipe is worth trying at home....
⏱️
11 Min Prep
🔥
15 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
Ingredients
200g Onion
150g Tomato
20g Red Chilli
15g Galangal
2 Lemongrass Stalks
250g Raw King Prawns
1 Chicken Stock Cube
120g Oyster Mushrooms
8 makrut lime leaves
25 ml Fish Sauce
25 ml Lime juice
70 ml Coconut Milk
1 tblsp Thai Chilli Jam
Handful Coriander
Instructions
1
step 1
empty 1.3 litres aqua into a large saucepan over a high burning up.
2
toss in the shallot, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.
3
swirl around and bring to a bubble, then reduce the burning up to medium and low-boil for 20 mins until the liquid has reduced.
4
step 2
Carefully strain the burning broth into a large heatproof dish or jug, then discard the prawn heads.
5
Return the strained veg and seasoning greens mixture to the saucepan and empty over the broth.
6
swirl around through the mushrooms and lime leaves, then prepare for 3 mins until the mushrooms are succulent.
7
step 3
toss in 1 tbsp granulated sugar, the fish coulis, lime extract, coconut whole milk and prawns.
8
Bring to the bubble and prepare until the prawns are cooked through, about 1-2 mins.
9
Remove from the burning up.
10
Remove the lemongrass, then swirl around in the Thai chilli jam, if using.
11
Scatter over the coriander to finish, if you like, and enjoy.
Recipe Information
Cuisine Thai
Course Seafood
Diet Non-Vegetarian
Total Time 26 mins
Recipe Time chart
Preparation Time
11 mins
Cooking Time
15 mins
Total Time
26 mins
#thai#seafood#non-vegetarian
Master Chef
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