Prawn tom yum
Thai soup with prawns, lemongrass, galangal and lime.
Active time25 min
Cooking20 min
Total40 min
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Ingredients
- 20 g lemongrass
- 2 limes
- 5 g red chilli
- 400 g raw peeled prawns
- 1 l water
- 25 ml fish sauce
- 4 makrut lime leaves
- 15 g galangal
- 150 g fresh shiitake mushrooms
Preparation
Wash the lemongrass, galangal, chilli and makrut lime leaves. Remove the tough base from the lemongrass, crush the stalks and cut them into lengths. Clean and thinly slice the shiitake mushrooms. Cut the galangal into thin rounds and the chilli into small pieces. Squeeze the limes.
20 g lemongrass2 limes5 g red chilli15 g galangal150 g fresh shiitake mushrooms- knife
- chopping board
Bring the water to a simmer with the lemongrass, galangal and makrut lime leaves. Add the mushrooms and chilli; cook for 15 minutes.
1 l water4 makrut lime leaves- saucepan
Add the prawns and fish sauce; cook for 3 to 4 minutes, until the prawns are opaque. Remove the lemongrass, galangal and makrut lime leaves. Remove from the heat, add the lime juice and serve.
400 g raw peeled prawns25 ml fish sauce- saucepan
- slotted spoon
Allergens
- Crustaceans
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration