Prawn Tom Yum Soup with Coconut Milk

Ingredients

• 250g (9oz) Large Prawns, defrosted if frozen
• 50g (2½-3 Tbsp) Tom Yum Paste
• 500ml (2 Cups) Chicken Stock
• 2 Spring Onions
• 1 Clove Sliced Garlic
• 30g (Thumb Sized Piece) Ginger
• 100g (1⅓ Cup) Sliced Mushrooms
• 165ml (⅔ Cup) Coconut milk
• 1 Tbsp Fish Sauce
• 1 Tsp Brown Sugar
• 1 Tsp Cooking Oil
• 1 Medium Tomato
• 1 Tbsp Lime Juice
• 1 Red Chilli Pepper
• 1 Handful Chopped Coriander

Instructions

1. Finely slice the chilli.
2. Peel and cut the ginger into batons as finely as you can.
3. Slice the mushrooms into 3-4mm (⅛”) thick slices.
4. Cut the spring onions into 1cm long slices.
5. Cut the tomato into 8 wedges then deseed them.
6. Peel and slice the garlic as finely as you can.
7. Heat a wok over a high heat.
8. When hot add the oil and the tom yum paste, then fry for 30 seconds.
9. Add the garlic and cook for another 30 seconds.
10. Pour in the stock and bring to a simmer.
11. Add in the ginger, fish sauce, spring onion, mushrooms, tomatoes, and prawns then for 3-4 minutes.
12. Add in the sugar and lime juice and stir before adding in the shrimp, mushrooms and tomato and simmer for 3-4 minutes.
13. Pour in the coconut milk, lime juice, and brown sugar, stir and cook for a final minute or two.
14. Serve with chopped coriander and fresh chilli.