Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 10 mins Cook­ing time 15 mins Serves 4-6

1L good-qual­ity chicken stock

1 tsp sea-salt flakes

2 tsp palm su­gar, coarsely grated 3 Tbsp tom yum paste

400g tin whole toma­toes, drained 2 Tbsp tomato paste

½ tsp dried chilli flakes (op­tional) 1 lemongrass stalk, white

part only, finely chopped

6 kaf­fir lime leaves, roughly torn 2 slices ginger

4 slices galan­gal

2 bird’s-eye chillies, split


150g oys­ter mush­rooms,

trimmed and sliced

100g enoki mush­rooms, trimmed 12 green prawns, peeled, de­veined,

head and tails in­tact if pre­ferred 1 le­banese cu­cum­ber, peeled, halved length­ways, de­seeded and sliced on an angle

3 Tbsp lime juice

2 Tbsp fish sauce

½ bunch co­rian­der leaves,

to serve

STEP 1 Put stock in a large saucepan over high heat. Once boil­ing, add salt, su­gar and tom yum paste.

STEP 2 Add toma­toes, paste and chilli, if us­ing. Sim­mer for 7-10 min­utes, un­til toma­toes start to break up.

STEP 3 Add lemongrass, lime leaves, ginger, galan­gal and fresh chilli to stock, then stir in mush­rooms and prawns. Sim­mer un­til prawns are just cooked (this will take about 2-3 min­utes).

STEP 4 Add cu­cum­ber, then re­move pan from heat and stir in lime juice and fish sauce. Taste and ad­just ac­cord­ingly. STEP 5 Di­vide tom yum among bowls, and serve im­me­di­ately topped with co­rian­der leaves.

Tom yum with prawns

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