Prawn, Lemongrass and Coconut Soup (Tom Yum)
This simple, yet mouth-watering exotic soup is bursting with fresh flavours of Thailand. It Works equally well as a main dish when poured over a bowl of freshly cooked noodles or rice.
Overview
A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste. The balance of sweet, sour, salty, and spicy flavors creates an authentic taste of Thailand.
Ingredients
Base
- 2 teaspoons vegetable oil
Aromatics
- 1 stalk lemongrass
- 1 inch fresh ginger (peeled and sliced)
Protein
- 16 raw prawns (large, shelled and de-veined, tails intact)
Seasonings
- 1 tablespoon red curry paste
- 2 teaspoons sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
Liquid/Broth
- 1.2 litres fish (or chicken stock)
- 400 ml coconut milk
Garnishes
- Fresh coriander (chopped)
Method
Stage 1 - Prepare ingredients
- Finely chop the coriander.
- Shell and de-vein the prawns, leaving the tails intact.
- Peel and slice the ginger, making 4 large slices.
- Cut slits in the lemongrass down to the root, keeping the stalk intact.
Stage 2 - Cook broth
- Heat the oil in a saucepan, add the red curry paste and cook for 1 minute stirring continuously.
- Add the lemongrass, stock, coconut milk and ginger and bring to a simmer.
- Simmer for 4 minutes.
Stage 3 - Add prawns and finish
- Add the prawns and cook for 2 minutes.
- Stir in the sugar, lime juice and fish sauce.
- Discard the lemongrass and ginger.
- Ladle the soup into bowls, topped with coriander.
Notes
- Lemongrass: Bruise to release oils; remove before serving as it's tough.
- Curry paste: Adjust for spice level; Thai red is authentic.
- Prawns: Cook just until pink to avoid toughness.
- Balance: Taste and adjust lime, sugar, fish sauce for harmony.
Serving
Serve hot as a starter or over noodles/rice for a main. Garnish with coriander.
Storage
- Refrigerate up to 1 day; prawns don't reheat well.
- Not suitable for freezing.
- Best eaten immediately for fresh flavors.
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