PRAWN TOM YUM
COOKBOOK: Woolworths Fresh Mag March 2017
Tom Yum is a dish which originated in Thailand and is normally cooked with prawns/shrimp. ’Tom’ refers to the boiling process whilst ‘Yum’ means mixed. This stew-like dish has loads of flavours and will be enjoyed by all.
Due to the lockdowns I was limited in my ingredients and I happen to have some uncooked and cooked frozen shrimp/prawns in the freezer and I chose to use both in this recipe. If you do use cooked prawns /shrimp ensure it is added in the stew in last 5mins of cooking.
You can make this as hot and spicy as you like! Hope you enjoy
RECIPE Serve 4
600g prawns / shrimps, deveined and shelled (retain the head of the shrimp for the broth)
1 litre of fish stock or water
1 generous amount of ginger, chopped roughly
1 onion, chopped roughly
1 -2 carrot, chopped roughly
3 celery stalks, chopped roughly
Salt & pepper
1 tablespoon of oil
3 cloves of garlic, chopped finely
1 small white onion, sliced thinly (I had some in the freezer)
10cm piece of ginger , peeled and chopped finely
1 tablespoon lemongrass paste
1 tablespoon finely chopped parsley
4-6 shallots, sliced thinly
2 tablespoons sweet chilli sauce
4 kaffir lime leaves, thinly sliced
2 teaspoons brown sugar
2 tablespoons of fish sauce
1/4 cup lime juice
200g cherry tomatoes, halved
200g small button mushrooms, halved
100g vermicelli noodles, cooked as per package instructions
Add all of the ingredients for the broth in a deep pot. Bring it to boil and simmer for 15mins. Drain and retain the broth for the stew. You can dispose of the solids.
Add oil in a deep pot, add garlic and onion, lemon grass paste, shallots and mix well. Add a ladle of broth and mix well. Add kaffir lime leaves and sweet chilli sauce. Mix for a few seconds then add the rest o the broth. Add brown sugar, fish sauce & lime juice and bring to boil and simmer for 3-4mins.
Add tomatoes, mushrooms, parsley and uncooked prawns. Simmer for a further 5-6mins. If you are adding any cooked prawns / shrimp, they can now be added. Simmer for a further minute and remove from hotplate.
Place soup in a serving dish or leave in the pot and add the cooked vermicelli noodles. Combine well and it’s now ready to be served.