top of page
Thai Soup​
2217_edited.jpg

TOM YUM PRAWN SOUP

INGREDIENTS for 2:

  • 2 cups water or chicken stock

  • 1 cup coconut milk

  • 5 slices young galangal

  • 2 lemon grass stalks cut into 2cm pieces

  • 2 kaffir lime leaves

  • Tomato

  • Shallots

  • Coriander

  • 10 prawns

  • Mushrooms

  • 3 TBS fish sauce

  • 3 TBS lime juice

  • ½ tsp salt

  • 1 TBS sugar

  • 1 TBS chilli paste

  • 6 hot chillies

METHOD:

  Bring a pot of water to the boil over a medium heat.

  Add galangal, lemongrass, shallots and cook until it is fragrant

  Add the prawns and mushrooms.

  Season with fish sauce, salt, sugar, lime juice and chilli paste and coconut milk

  Cook until done.

  Add the tomato, onion, kaffir lime leaves, chillies and coriander.

  Taste it and adjust seasoning to your liking.

  Remove from the heat and serve in a bowl.

 

  If using chicken in place of the prawns, the chicken needs to be cooked longer and must be added with the galangal and lemongrass.

TOM KA CHICKEN

INGREDIENTS:

 

  • 1 cup coconut milk

  • 5 slices young galangal

  • 1 red onion or shallot

  • Lemongrass

  • Tomato

  • Mushroom

  • Kaffir lime leaves

  • 2000 grams chicken breast

  • Chinese celery

  • Red pepper

  • 2 TBS tamarind paste

  • 2 TBS lime juice

  • 1 TBS sugar

  • 2 TBS fish sauce

  • 1 tsp salt

METHOD:

 

  Bring the coconut milk to the boil.

   

  Add the galangal, red onion and lemongrass and reduce to low heat.

 

  Add the chicken and mushrooms and turn to medium heat and cook until done.

 

  Season with salt, fish sauce, lime juice, tamarind paste and sugar.

 

  Add the kaffir lime leaves, red pepper and celery.

 

  Taste and add any seasoning required.

 

  Bring to the boil and then turn off the heat.

  Serve in a bowl.

bottom of page