Tom yum (hot & sour) soup with prawns

Womenscorner Desk

October 24, 2020

Ingredients :

- 700ml chicken stock

- 1 lemongrass stalk, bruised and cut into large pieces

- 5 thick slices galangal

- 3 coriander roots or 6 stems, bruised, plus leaves to garnish

- 3 lime leaves, torn

- 6 large prawns, shelled

- 3 tbsp Thai fish sauce

- 6 small green chillies, chopped

- 4 tbsp lime juice

Method : Bring the stock to a boil during a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for two mins. Add the prawns, fish sauce, chillies and juice , then return to the boil. Taste and adjust the seasoning with either more juice or fish sauce, then garnish with coriander leaves and serve.