Tom yam kung (hot and sour prawn soup)

Tom yam kung | Easy Food
Serves 6-8
2 lemongrass stalks
2L chicken stock
1bunch of coriander, leaves and stems separated and finely chopped
6 kaffir lime leaves
3cm piece of fresh ginger, peeled and thinly sliced
3 garlic cloves, sliced
2 tbsp fish sauce
350g raw prawns, peeled and deveined
100g button mushrooms, sliced
2 shallots, sliced
80ml lime juice
2-4 red chillies, deseeded and sliced

  1. Bruise the lemongrass by bashing it with a meat mallet or rolling pin.
  2. Bring the stock to a boil in a large saucepan over a high heat. Add the bruised lemongrass, coriander stems, kaffir lime leaves, ginger, garlic and fish sauce. Simmer for 10 minutes.
  3. Add the prawns, mushrooms and shallots and cook for 3-4 minutes until the prawns have changed colour.
  4. Add lime juice and fresh chillies to taste. Divide amongst serving bowls and top with the reserved coriander leaves.

Per Serving
83kcals, 1.6g fat (0.5g saturated), 5.1g carbs, 2g sugars, 11.9g protein, 0.6g fibre, 1.266g sodium