Tom Yam with Royal Prawns
A spicy and aromatic Thai soup with prawns, lemongrass and lime — the perfect dish for those who love bold flavors. Quick to prepare and brings the true taste of Thailand to your plate.
Ingredients
- 200 g Onion
- 150 g Tomatoes
- 20 g Red chili pepper
- 15 g Galangal
- 2 pcs Lemongrass stalks
- 250 g Raw royal prawns
- 1 pcs Chicken bouillon cube
- 120 g Oyster mushrooms
- 8 pcs Kaffir lime leaves
- 25 ml Fish sauce
- 25 ml Lime juice
- 70 ml Coconut milk
- 1 tbsp Thai chili jam
- to taste Fresh cilantro
Instructions
- Pour 1.3 liters of water into a large saucepan and place on high heat. Add onion, tomatoes, red chili pepper, galangal, lemongrass stalks, prawn heads, and chicken bouillon cube. Stir everything together, bring to a boil, then reduce heat to medium and simmer for 20 minutes until the liquid reduces by approximately one-third.
- Carefully strain the hot broth into a large heat-resistant bowl or pitcher, discarding the prawn heads. Return the strained vegetables and herbs to the saucepan and pour in the broth. Add oyster mushrooms and kaffir lime leaves, simmer for 3 minutes until the mushrooms are tender.
- Add 1 tablespoon of sugar, fish sauce, lime juice, coconut milk, and prawns. Bring to a boil and cook for 1–2 minutes until the prawns turn pink and are cooked through. Remove from heat and remove the lemongrass stalks. Add Thai chili jam to taste, garnish with fresh cilantro, and serve.