River Prawn Tom Yum
River Prawn Tom Yum, the spicy Thai soup, has become everyone’s favorite because of the spicy, intense, delicious taste. Start heating water until boiling, add lemongrass, galangal, kaffir lime leaves, and simmer for a few minutes before adding fresh shrimp, followed by straw mushrooms. When boiling, season as you like before adding coconut cream. Garnish with parsley. The soup goes well when eaten with steamed jasmine rice.
Ingredients
2
4
Cups
Water
2
Stalks
Lemongrass, cut into 2-inch pieces
5
Slices
Galangal
3
Leaves
Kaffir lime leaves, torn
2
Portion
River prawns (300 grams each)
4
Portion
Straw mushrooms, cut into 4 pieces
2
Tbsp
Chili paste
4
Tbsp
Lemon juice
4
Tbsp
Fish sauce
½
Tsp
Sea salt
5
Chilis
Bird’s eye chili, crushed a bit
½
Cup
Coconut milk
2
Stalks
Parsley
Lemon wedges and coriander leaves for garnish
How to Make
Boil water in a pot over medium heat. Add lemongrass, galangal and kaffir lime leaves. Simmer for a few minutes until fragrant. Add shrimp and wait until shrimp is cooked, followed by straw mushrooms.
Mix chili paste, lime juice, fish sauce, salt and bird’s eye chilis in a cup and mix them together.Add it into the Tom Yum pot. When boiling again, add coconut milk, stir well, turn off the heat, and add parsley.
Put Tom Yum soup and river prawns into a serving bowl. Garnish with lemon wedges and coriander leaves. Served with 100% freshly cooked jasmine rice.
Put 1 cup of rice with 1 cup of clean water (1:1)
Close the lid, press the switch to turn on, and wait until the rice is cooked.
Set the rice aside for at least 10 minutes before eating.
Recommended for this recipe
Thai Hom Mali Rice 100% New Crop Dok Bua Brand
Recommended for This Recipe
Thai Hom Mali Rice 100% New Crop Dok Bua Brand
Available at leading stores near you and at Dok Bua distributors and dealers across the country.
