Classic Thai Tom Yum Prawn Soup
Ingredients
- 8 to 10 fresh prawns
- 4 cups water
- 1 tablespoon fish sauce
- pinch of salt
- pinch of sugar
- 2 stalks lemongrass, chopped roughly
- 3 kaffir lime leaves, roughly torn
- 4 to 7 Birdseye chillies
- 3 tablespoons lime juice
- coriander leaves for garnish
Preparation
Peel and devein all but one prawn. Keep the heads and shells.
Add water to a pot with salt and the prawn heads and shells. Bring to a boil and simmer for 15 minutes. Strain the broth and return it to the pot, then bring it back to a boil.
Bruise the lemongrass with a pestle or a wine bottle. Add it to the broth along with the kaffir lime leaves. Simmer for 5 minutes. Season with fish sauce and sugar. Add the prawn with the head on and cook for 30 seconds. Add the other prawns and simmer until they just start to change color, about 30 seconds.
Bruise the Birdseye chillies. In a serving bowl, add the lime juice and fresh chillies. Pour the soup on top.
Garnish with coriander leaves.
Notes
This recipe presumes you serve the soup in a single, large serving bowl.
Tom Yam refers to a class of Thai soups characterized by lemongrass and kaffir lime leaf infused broths with spicy and sour flavors.
