Friends over this weekend? Here’s a fantastically fragrant, satisfying and warming soup that will impress on a dank weekend.

 

Now, you can buy the ready-made Tom Yum paste from the store………But! You don’t wanna do that. Here’s our tried and tested recipe that will WOW your friends.

 

Good authentic ingredients are always key, however, if you're not close to a Thai or Asian store we have suggested alternatives where possible. Serves 4 – 6 people - depends if you add noodles or not.

 

Ingredients

 

• 400g uncooked, head on prawns. (Bigger the better!  Heads are important for the stock)

• 3 stalks of lemon grass

• 2 Tsp. of chopped coriander root. (All Thai stores sell coriander with the roots on. This is key to an authentic taste! If you can’t get it, then very finely chopped coriander stalks will do)

• 2 shallots

• 4 peppercorns

• 15mm knob of fresh Kha (or Galangal, a Thai or Siamese ginger which is a subtle version of the standard ginger you may be used too. If you can’t get it, then normal ginger will do fine)

• 2 fresh red chillies

• 4 fresh green chillies (use less if required, but you do want it to be punchy!!!)

• 4 kaffir lime leaves (most supermarkets do them dried in the spice section)

• 75ml vegetable oil

• 2 Tbsp. fish sauce

• 2 Tbsp. fresh lime juice

• 3 spring onions

• Big bunch of fresh Thai coriander

 

Prep 10-15 mins

 

• Shell and de-vein the prawns, leaving the tails intact. Reserve the heads and shells.

• Cut the lemon grass into 2cm lengths and pound slightly with the back of a knife to slightly bruise and mis-shape them.

• Place the chopped coriander root, finely chopped shallots and peppercorns in a pestle and mortar and grind into a paste. Finely chop the ginger, cut the chillies into fine rings and shred the lime leaves into small pieces.

 

Cook 15-20mins

 

• Heat the oil in a large saucepan and fry the prawn heads and shells for 3 or 4 minutes until they go pink. Add 1.5 liters of water and bring to the boil and simmer gently for 10 mins. You will see a slight scum on the surface of the stock; this can be removed with a slotted spoon. Pour the stock through a fine strainer into a fresh saucepan, stir in your spice paste add your lemon grass, lime leaves and prawns, bring back to the boil and simmer for 3 mins.

• Now add the fish sauce, lime juice and chillies to taste. Stir to blend and serve immediately, garnished with fresh coriander and chopped spring onions. Beautiful!!!

 

Turn into a main meal by adding cooked noodles of your choice at the end!