Master chef Matt Sinclair shows off shortcuts to Thai soup glory
This beautiful dish has all the ingredients to warm any heart
Cheat’s tom yum
INGREDIENTS: cup vegetable oil 1kg (12) green king prawns, peel and reserve heads 1 tin red curry paste 1 litre salt reduced chicken stock 5cm piece galangal 2 lemongrass stalks, white part only, finely grated 5 kaffir lime leaves (see note), plus extra, finely shredded, to serve 1 punnet oyster mushrooms torn into pieces 1 punnet cherry tomatoes, halved ½ cup lime juice ¼ cup fish sauce Coriander leaves
METHOD: Heat oil in large saucepan or wok. Place prawn heads in and fry off, crushing them to release flavour, add red curry paste and continue to fry until aromatic, about 4–6 minutes.
Add chicken stock and ½ litre of water to saucepan and bring to the boil. Reduce to a simmer for 10–15 minutes.
Add galangal, lemongrass and kaffir leaves, simmer for a further 10 minutes.
Add mushrooms, tomatoes and peeled prawns, simmer until prawns are cooked, about 3–4 minutes. Season with lime juice and fish sauce. Garnish with coriander and kaffir lime leaves.
This cheat’s tom yum soup is the fast way to master a Thai favourite.