Tom Yum Soup


8 green king prawns
2 teas vegetable oil
4 cups water
15g ginger thinly sliced
1 stalk lemongrass, bruised 1 clove garlic, bruised
2 kaffir lime leaves
2 small red chilli, halved lengthways, seeds removed
1 tsp red curry paste
4 cocktail truss tomatoes quartered
75g oyster mushrooms
1 1/2 tsp raw sugar
30ml fish sauce
Juice of a lime Coriander to serve


Begin by peeling and deveining the prawns, reserving the heads and shells for the stock. Set prepared prawns aside.

Heat half the oil in a saucepan over a medium heat, add prawn shells and cook for a few minutes until pink then add water and simmer for 10 mins. Skim off the froth then strain stock and set aside.

Add remaining oil to pan and heat, add ginger, lemongrass and garlic and cook until fragrant.

Return stock to pan with kaffir and bring to the boil.

Add chilli and paste and simmer for 5 mins. Add tomatoes and mushrooms and cook for 5 mins.

Add prepared prawns and cook for 2 mins until done.

Stir through sugar, fish sauce and lime juice.

Serve in bowls with coriander leaves.

Stuart Cloake