Devil's Tom Yum Soup
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serves:
8
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yield:
8 servings
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ready in:
40 mins
(5 mins
Prep
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25 mins
Cook)
You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.
ingredients
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500g (1 lb) king prawns, heads removed but reserved for stock
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2 tablespoons vegetable oil
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1 tablespoon minced garlic
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2 sticks lemon grass (1 layer of skin peeled, and head slightly crushed to release aroma)
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5 lime leaves
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5 shallots, sliced thinly
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5 slices galangal or Thai ginger
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10 bird's-eye chillies, very thinly sliced
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1 tablespoon chilli paste
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4 tablespoons lime juice
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2 large squid, cleaned and sliced into rings
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125g (4 1/4 oz) baby corn
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100g (3 3/4 oz) Chinese straw mushrooms
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3 tomatoes, quartered
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100ml coconut milk
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Salt to taste
preparation method
- To make the stock: bring 1 litre of water in a large saucepan to the boil. Add the prawns heads only and simmer for 15 minutes. When 15 minutes is up, remove the heads - this liquid becomes the stock for the soup.
- Meanwhile, heat the oil in a pan and saute the garlic, lemon grass, lime leaves, shallots, galangal and chillies for 3 minutes over medium heat.
- Add the chilli paste and stir for additional 1 minute. Add the chicken breast and pour in the lime juice. Let simmer for another few minutes.
- Pour the spicy mixture from the pan into the stock and bring back to the boil. Add the squid, baby corn, mushrooms, tomatoes and prawns.
- Turn down the heat, pour in the coconut milk and let simmer for another few minutes.
- Add salt to taste and serve hot.