Preparation time: 30 min
Cooking time: 40 min
- 12 prawns
- 30 ml oil
- 2.5 litres fish or chicken stock
- 3 lime or lemon leaves
- 15 ml butter
- 250 g button mushrooms, sliced
- 20 ml fresh ginger, finely chopped
- 2 lemon grass stems, finely chopped (or 10ml dried lemon grass)
- 1 bunch spring onions, finely chopped
- 30ml Tom Yum paste (available at good supermarkets and delis)
- 2 pinch salt and freshly ground black pepper, to taste
- 400 g coconut milk
- 45 ml fresh coriander leaves, chopped
- 30 ml Thai fish sauce
- 45 ml fresh lime or lemon juice
- 10 ml brown sugar
- 1 packet Thai noodles
- Devein the prawns, remove the heads and shells (don’t throw these away) and keep the tails. Heat the oil in a saucepan and stir-fry the heads and shells until the flavours start to develop. Add the stock and lime or lemon leaves and allow to simmer for 15 minutes
- Heat the butter in a seperate saucepan and fry the mushrooms until soft. Add the ginger, lemon grass and spring onions, as well as the Tom Yum paste. Pour the stock through a sieve and add to the mushrooms in the saucepan. Bring the mixture to the boil.
- Fry the prawns in hot butter in a frying pan and season with salt and freshly ground black pepper. Transfer the prawns to the soup.
- Add the coconut milk, coriander, fish sauce, lime or lemon juice and brown sugar. Allow to simmer for a few minutes so that the flavours can develop.
- Cook the noodles according to the directions on the package and divide them among four serving bowls. Ladle the soup over the noodles, garnish with fresh coriander and serve.