Whenever we were in Thailand, Colin would have this addictive spicy soup around 3 times a day! So, this is my version for you to prepare at home and impress your guests.
CHICKEN VERSION: If you prefer to have chicken, you can substitute the King Prawns for 4 chicken thighs. Prepare the fresh stock like the King Prawn version. When you drain the stock into the main soup pot, ensure the cooked chicken flesh is taken off the bone and leave to the side until ready to add to the pot for heating
INGREDIENTS
6 – 8 King prawns de-veined (the shells helps to make the stock later)
1 litre prawn shell stock (cooked from some shelled prawns)
1 Cup chicken stock
2 Lemongrass stalks ( 1 to cut in 3 for grounding)
1 Tomato (sliced into wedges)
3 -4 Shallot onions (halved & sliced finely sideways)
Thumb of fresh ginger (sliced finely into julienne – half for grounding) can use 2 teasp. ground ginger for soup if prefer not to have ginger pieces.
6 Kaffir lime leaves
2 – 8 Fresh chillies (2 for grounding) – amount depends on your heat tolerance
2 Tablesp. Thai Chilli paste (for Tom Yum but try other Thai chilli paste)
1 – 2 Tablesp. fish oil
Teasp. Sugar (to sweeten for taste)
3 Limes (for squeezing into soup)
3 -4 Oyster mushrooms (sliced to add to soup)
2 Spring onion stalks (cut into 3 – 4 to add to soup)
Handful of coriander (Stalks for soup & leaves to garnish)
1 – 2 Tablesp. of cream (to cool down the chilli heat if necessary)
YOUR CHOPPING BOARD
Prepare your fresh prawns. For 2 people, leave 2 in their shells (for presentation purposes – if you like). Take heads and shells off the other prawns but leave the tails on – some might want to leave heads on too. Make sure you de-vein them, which will create a butterfly back when cooked.
Put the prawn heads & shells in 1 litre of boiling water with pinch salt, black pepper and teasp. of grated garlic The heads will add to the flavour of the stock.
Cut one lemongrass stalk into 3 pieces, half of your cut fresh ginger, 2 x cut up chillies and 1 tablesp. of chilli paste and put into a mortar.
Grind the contents as best as you can.
Added the ground items into the soup stock and boil for a 20 – 30 minutes until stock is to your taste.
Prepare the rest of the shallot onions, stalk lemon grass, other half of ginger julienne (or ground ginger), kaffir lime leaves, coriander stalks, cut tomatoes, fish oil and chillies (split to expose seeds and add to a pan of 1/2 litre of water & cup of chicken stock.
Bring to the boil to release all the flavours. After boiling for a few minutes, drain off your prawn shell stock into the mixture.
Bring everything to a simmer.
Add the chopped spring onions and oyster mushrooms to your soup and bring to the boil.
Add your prawns and squeezed lime juice. Simmer until prawns are cooked, then discard the lemongrass stalk. Taste to test the spiciness of the soup. Stir in some cream a little at a time until you are satisfied not too spicy. Prepare for serving into bowls.
Garnish your served soup with fresh coriander. Hope you will enjoy this as much as we have. If the soup is still too spicy, you can add a drop of cream to your bowl to further cool down the heat of the chillies.
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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