Thailand's best-known soup, from a jar of paste and fifteen minutes. The lime juice goes in off the heat so it stays bright.
Serves 4 · Time 20 minutes
Ingredients
Serves
- 2 tbsp
-
1
litre chicken or vegetable stock
-
300 g
raw prawns, peeled, tails on
-
200 g
oyster or straw mushrooms
-
2 stalks
lemongrass, bruised
-
4
kaffir lime leaves
-
3
slices galangal
-
2
bird's-eye chillies, bruised
-
2 tbsp
fish sauce
-
juice of 2 limes
-
coriander leaves
Method
-
Bring the stock to a simmer with the lemongrass, lime leaves, galangal and chillies; cook five minutes.
-
Whisk in the tom yum paste and fish sauce.
-
Add the mushrooms and simmer three minutes; add the prawns and cook two minutes until pink.
-
Take off the heat, add the lime juice, taste for sour, salty and hot, and scatter with coriander.
