Main
Creamy Tom Yum Soup
This spicy tom yum recipe features a rich and creamy broth infused with traditional Thai herbs and spices, creating a tantalizing explosion of flavour with each spoonful. The fiery chili kick is tempered by evaporated milk, resulting in a harmonious blend of heat and creaminess.
Method
- Peel the prawns. Add the shells and heads to a large pot and reserve the meat.
- Bash the garlic, chilli and lemongrass with a rolling pin or meat mallet a little until they burst open. Add to the pot.
- Crush the lime leaves a little in your hands and add to the pot.
- Add the galangal, stock, and water. Bring to the boil, reduce the heat, and simmer for 15 minutes.
- Drain the broth discarding the solids. Return the strained broth to the pot.
- Add the mushrooms and onions and simmer for 3 minutes. Add the tomatoes and simmer for a further minute. Add the prawns and simmer until just cooked, around 2 minutes.
- Stir through the fish sauce, sugar, and evaporated milk and simmer for a final minute. Add the lime juice and ladle into bowls. Serve with fresh coriander and more lime wedges!
