Tom Yum Soup

500g large raw prawns, shells and heads on
1 litre chicken stock (or water)

The Aromatics
20g fresh ginger, roughly sliced
20g galangal, roughly sliced
4 garlic cloves, peeled
2 stalks lemongrass, bruised and cut into large pieces
4 lime leaves
2–4 bird's eye chillies, split lengthways

The Soup
150g chestnut mushrooms, sliced
100g straw mushrooms (optional)
200ml evaporated milk
2 tablespoons Thai chilli paste (nam prik pao)
2–3 tablespoons fish sauce
Juice of 2 limes

To Garnish
Small handful fresh coriander
1 red chilli, finely sliced

PREPARATION

1. Remove the heads and shells from the prawns, reserving them for the stock. Peel the prawns and butterfly them by slicing along the back to remove the vein, then cut larger prawns in half. Roughly slice the ginger and galangal, bruise the lemongrass and split the bird's eye chillies.

COOKING

1. Heat a little oil in a saucepan and gently fry the prawn heads and shells for 2–3 minutes until fragrant.
2. Add the ginger, garlic, galangal, lemongrass, lime leaves and bird's eye chillies.
3. Pour in the chicken stock (or water) and bring to the boil.
4. Stir in the Thai chilli paste and reduce to a gentle simmer.
5. Simmer for 20–30 minutes, skimming away any foam from the surface.
6. Stir in the evaporated milk and season with the fish sauce. Bring the soup back to a gentle boil.
7. Strain the stock through a sieve, discarding the shells and aromatics, then return the broth to the pan.
8. Add the chestnut and straw mushrooms and simmer for 2–3 minutes until tender.
9. Add the prepared prawns and cook for 1 minute, just until pink and cooked through.
10. Remove the pan from the heat, then stir in the fresh lime juice.
11. Ladle into bowls and garnish with fresh coriander and sliced red chilli before serving.

School of Wok Tips

• Frying the prawn shells before adding the stock extracts maximum shellfish flavour.
• Bruising the lemongrass releases more of its fragrant citrus oils into the broth.
• Add the lime juice after removing the soup from the heat to preserve its fresh flavour and help prevent the evaporated milk from curdling.
• Prawns cook extremely quickly—adding them at the very end keeps them tender and juicy.

FAQs

Can I use water instead of chicken stock?
Yes. The prawn heads and shells naturally create a delicious shellfish stock, so water works very well.

What is nam prik pao?
Nam prik pao is a Thai roasted chilli paste that adds sweetness, smokiness and depth to Tom Yum soup.

Can I add noodles?
Yes. Glass noodles or rice noodles make an excellent addition if you'd like to turn the soup into a more substantial meal.