Kung tom yam

Kung tom yam

Prawn soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon oil
1kg raw prawns, peeled and deveined, heads and shells reserved
1 1/2 teaspoons salt
2 stems lemongrass, white part only
or 4 strips lemon zest
4 kaffir lime leaves
2-3 fresh whole red chillies, seeded and sliced, plus 1 extra
1 tablespoon fish sauce
2 tablespoons lime juice, or to taste
2 tablespoons coriander leaves, chopped
4 spring onions, finely chopped

Method

  1. Heat the oil in a large saucepan over high heat. Add the prawn shells and heads and cook for a few minutes until the shells turn bright pink. Add 2 litres hot water, the salt, lemongrass, kaffir lime leaves and whole chillies. Bring to the boil, then reduce the heat to low, cover, and simmer for 20 minutes. Strain the stock, discarding the solids and return the stock to a clean pan.
  2. Bring the stock back to the boil, add the prawns and simmer for 3–4 minutes, or until the prawns are cooked through. Add the fish sauce and lime juice, to taste. This soup should have a pronounced acid flavour, so add sufficient lime juice to achieve this.
  3. To serve, sprinkle with the extra sliced chilli, coriander leaves and spring onion.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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