Tom Yum
Ahh Tom Yum. There’s nothing quite like coming in from work and getting cosy with a bowl of it. Fresh, fragrant, and full of the vibrant flavours that make Thai cooking so special, this Paleo-friendly recipe is sure to get those tastebuds tingling. Serve with some cauliflower rice for the perfect dinner.
Servings: 4 Serves
Calories: 200kcal
Cost: $30
Equipment
- Large saucepan
Ingredients
- 750 ml homemade chicken stock
- 16 prawns shelled and cooked
- 2 stalks dried lemongrass chopped
- 5 cm fresh galangal chopped
- 2 cloves garlic crushed
- 5 dried kaffir lime leaves
- 2 red birds eye chillies deseeded and finely chopped
- Juice of 1 lime
- 2 tbsp Thai fish sauce be careful for additives
- Large handful fresh coriander to serve
Instructions
- Prepare the Broth: In a large saucepan, combine the stock with the lemongrass, galangal, garlic, and lime leaves. Bring to the boil, then simmer for 8 – 10 minutes until fragrant.
- Add Prawns and Chillies: Add the prawns and chillies to the pan, and leave to simmer for another 5 minutes until the prawns are fully heated through. The chillies should turn the broth a light red.
- Finish and Serve: Remove from the heat and stir in the lime juice and fish sauce. Serve with lots of fresh coriander torn on the top.
Notes
- Adjust the number of chillies to your spice preference.
- For a richer flavour, you can add a splash of coconut milk towards the end of cooking.
- This soup pairs wonderfully with a side of cauliflower rice or a light green salad.