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Brett McGregor's Tom Yam Kung (Thai Prawn Soup)


Brett McGregor's Tom Yam Kung (Thai Prawn Soup)

For more on Brett McGregor visit his website.

350g raw prawns, peeled and deveined, reserve shells and heads
1 tbsp oil
4 lemongrass stalks
4 slices galangal
2 litres good quality homemade chicken stock
4-6 chillies , seeds removed, thinly sliced (to taste)
6 kaffir lime leaves, torn
2 tbsp fish sauce
70g straw mushrooms
2 spring onions, sliced
Coriander to serve

Method

Heat a wok on high and add a tbsp of oil. When hot add the reserved shells and heads and combine. Cook for five minutes then add 1/4 of the lemongrass the galangal and the stock or water. Bring to the boil, then reduce heat and simmer for 20 minutes. Strain the stock into another saucepan.

Return the saucepan to the heat and add the remaining thinly sliced lemongrass, chillies, lime leaves, fish sauce mushrooms and spring onions and gently heat without boiling for 2 minutes to bring everything together.

Add the prawns and cook for 3 minutes or until nice and pink. Take off the heat and add the lime juice. Garnish with coriander.

 


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