TOM YUM WITH PRAWNS
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,
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