Creamy Tom Yum Soup
Servings 2
Ingredients
- 800 ml freshly made chicken stock
- 1 tbsp. of dried lemon grass stalks
- 1 handful of coriander leaves stalks removed
- 4 lime leaves
- Small cube of fresh ginger
- 1 Tbsp. tomato paste
- 10 large prawns precooked & frozen
- 2 large tomatoes seeds removed and chopped
- 100 g button mushrooms quartered
- 2 tsp fish sauce
- ¼ cup lime juice
- 1 ½ Tbsp. brown sugar
- ¼ of a green & red chilli seeds removed
- ½ can coconut cream
Instructions
- In a medium pot, add the stock, lemon grass, coriander, lime leaves, ginger, and tomato paste and simmer for 15 minutes.
- Add the tomatoes and mushrooms and simmer for another 10 minutes.
- Now add the brown sugar, chilli, fish sauce, lime juice, and simmer for 5 minutes.
- Finally, add your prawns, which will cook quickly (usually around 5 minutes and then just before the soup is finished, add your coconut cream.
- Season to taste with more lime juice if required and garnish with coriander leaves.
- Serve immediately.