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Tom Yum Prawns Recipe

Ingredients of Tom Yum Prawns

  • 2 1/2 Cup Shrimp stock (best, canned chicken stock, or water)
  • 10-12 Shrimp (or 8 oz head-on and shell-on but chop the eyes part off, devein if you like)
  • 3 1/2 Tbsp Lime juice
  • 6 Bird's eyes chilies (pounded)
  • 3 Galangal slices
  • 6 Kaffir lime leaves (bruised)
  • 2 Tbsp Thai roasted chili paste
  • 2 Tbsp Oil
  • 3 tsp Fish sauce
  • 1 stalk Lemongrass (cut into 3-inch strips, pounded with a cleaver)
  • 6 Straw mushrooms / Fresh oyster mushrooms / Fresh white button mushrooms (canned)


    How to Make Tom Yum Prawns

    • 1.In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads.
    • 2.Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the "goodies" from their heads.
    • 3.Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.
    • 4.Add lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushrooms, thai roasted chilli paste to the shrimp stock and bring it to boil.
    • 5.Add in the shrimp and fish sauce.
    • 6.Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter).
    • 7.Boil until the shrimps are cooked, dish out and serve hot.