Master chef Matt Sinclair shows off short­cuts to Thai soup glory

This beau­ti­ful dish has all the in­gre­di­ents to warm any heart

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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.

PHOTO: CONTRIBUTED

This cheat’s tom yum soup is the fast way to master a Thai favourite.

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