Tom Yum Soup
(13 Apr 2012)

Tom Yum Soup

Tom Yum Soup

Serves 4-6 

That lovely balance between sour and hot. Nourishing but not fattening. Flu-blitzing but moreish. With Tom Yum soup, a Thai classic -you can control the heat and the zing as you choose. I often use a sachet of Tom Yum paste but enhance the flavour with fresh limes, chilli, lemon grass, dried lime leaves and a little palm sugar.

12 prawns, shell on
1 Tbs peanut or sesame oil
1 sachet tom yum paste 
1 L water
1 lime leaf
1 birds eye chilli, split in half
2 tsp fish sauce
1 1/2 -2 limes, juiced
1 cup exotic mushrooms, chopped roughly (optional)
2 KNORR chicken stock pots
Spring onion, sliced
Coriander leaves to garnish

STEP 1: De-shell the prawns.
STEP 2: In a pot on medium heat, add the oil. Add the paste if using and add the prawn
shells and cook till they just turn colour.
STEP 3: Add the water and bring to a simmer for five minutes. Remove the prawn shells.
STEP 4: Add remaining ingredients (except prawns) and cook for 3 minutes on simmer. Add prawns and KNORR stock pots and cook till they are done, approximately 1 -2 minutes.
STEP 5: Check seasoning and serve with extra squeeze of lime juice, sliced spring onions and oriander leaves.

TIP: This soup, like most others improves on standing. Prepare the night before and add fresh prawns a minute or two before serving.

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