Thai Tom Yum
Thai Tom Yum is a well-loved dish in Thailand and is hot and sour, usually cooked with shrimp or prawns and loaded with lemon grass.
- 2½ cups chicken stock or water
- 10 – 12 prawns with the shell on
- 2 stalks lemon grass, chopped
- 3 tablespoons lime juice
- 3 hot chillies, chopped
- 3 slices galangal or ginger
- 3 lemon leaves, chopped
- 2 tablespoons chilli paste
- 3 teaspoons fish sauce
- 4 cherry tomatoes, halved
- Vegetable oil
To make your Thai Tom Yum peel the prawns, leaving the tails on and retaining the shells. Add a little oil to a pan and add the prawn shells and toast them for a few minutes. Add the chicken stock and simmer until the stock has reduced to around 2 cups. Strain and set aside. Place the lemon grass, chillies, galangal/ginger, lemon leaves and chilli paste into a mortar and pestle and grind down until well combined and still a bit chunky. Add this paste to a saucepan with a little oil and heat through to release the flavours. Pour in the reserved stock, prawns, tomatoes and fish sauce, and cook for a few minutes until the prawns are cooked. Add the lime juice, heat through and serve.