Tom Yum Soup
Sreyda recipe - Cambodian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g whole prawns / shrimp with heads and shells on
- 3 cup water
- 1/2 cup chicken stock
- 2 stalks of lemongrass
- 1.5 cm galangal
- 5 kaffir lime leaves
- 2 Khmer chilies
- 3 garlic cloves
- 120 g oyster mushrooms
- 1 roma tomato (cut into wedges)
- 1/2 white onion (medium sized, cut into wedges about 1 cm thick)
- 1 tsp sugar
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- coriander/cilantro (for garnish)
Instructions
- 1
Peel the prawns. Place heads and shell in pot, reserve meat.
- 2
Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
- 3
Crush kaffir lime leaves with your hands. Add into pot.
- 4
Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
- 5
Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
- 6
Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
- 7
Add prawns, simmer 2 minutes or until just cooked.
- 8
Stir in sugar and fish sauce, simmer for 1 minute.
- 9
Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).