Tom Yum Prawn Noodle Soup
A bright, sour and fiery broth of lemongrass, galangal and lime leaves with juicy prawns and mushrooms over soft rice noodles.
Ingredients
- Raw king prawns400 g
- Lemongrass3 pc
- Galangal30 g
- Makrut lime leaves6 pc
- Oyster mushrooms200 g
- Thai chilli paste2 tbsp
- Fish sauce3 tbsp
- Limes2 pc
- Rice noodles200 g
- Coriander1/2 bunch
Method
- 01
Soak the rice noodles in just-boiled water for 8 minutes until tender, then drain and divide between four bowls.
- 02
Bash the lemongrass and cut it into short lengths, thinly slice the galangal and tear the lime leaves. Bring 1.2 litres water to the boil with them and simmer for 10 minutes.
- 03
Add the torn mushrooms and chilli paste and simmer for 3 minutes.
- 04
Add the prawns and simmer for 3 minutes until they are pink and opaque all the way through.
- 05
Take the pan off the heat, stir in the fish sauce and lime juice, and taste for a good balance of sour, salty and hot. Ladle over the noodles and top with coriander, leaving the lemongrass and galangal pieces in the bowl uneaten.
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