TOM YUM SOUP

Serves: 4

Prep time: 10 minutes

INGREDIENTS

500g prawns, cleaned and de-veined ( leave some with heads intact)

1/3 cup peanut oil

6 cups water

5 stalks fresh lemongrass

Zest and juice of two limes

1/2 onion, peeled and cut into wedges 1- 2 T Thai chilli paste to taste 2cm piece galangal root (or use ginger as a substitute)

2 T fish sauce

Coriander leaves and lime wedges to garnish

METHOD

1. Pull the heads off the prawns, peel off the shells, clean the prawns and set aside. Then add the prawn shells and heads to the skillet.

2. Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Sauté the prawn heads and shells to release their flavour into the oil, cooking until they are red and crispy. Then turn off the heat.

3. Trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 2cm segments. Cut the galangal into 3 or 4 pieces.

4. Using a mortar and pestle, mash the lemongrass, lime zest, onion, chilli paste, and galangal roughly, just to bruise the ingredients, not to mince them all the way through.

5. Place them in a medium soup pot. Pour the water into the pot, then bring to a boil. Reduce the heat and simmer for 5-10 minutes or until the broth smells fragrant.

6. Remove and discard any tough sections of lemongrass ( keep them all if the stalks are soft). Stir in the prawns and fish sauce, cooking for about 2 minutes or until the prawns are just cooked through.

7. Turn off the heat and stir in the lime juice. Discard the heads and shells (do not add them to the soup).

8. Serve with fresh lime wedges and coriander. Tom Yum is often served over rice; however it’s a low-carb soup served as it is.