Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 800grams banana prawns
- 1tablespoons peanut oil
- 300grams button mushrooms, halved
- 1 brown onion, halved, thinly sliced
- 1 stick lemongrass, bruised, chopped
- 2 cloves garlic, crushed
- 4 cup kaffir lime leaves, torn
- 1/2 cup tom yum paste
- 400grams canned cherry tomatoes
- 1 bunch bok choy
- 1/3 bunch coriander, leaves picked
- 1 long green chilli, thinly sliced
- 2tablespoons chilli oil
- 1 lime, cut into cheeks
Nutrition per serving
1500kJ / 358Cal
1500 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
10.0grams
Fat
13.2grams
Carbs
17.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Loaded with tomato, mushrooms, prawns, lemongrass, garlic and chilli, this hot-and-sour Thai broth is a dinner winner. Spice things up tonight with this flavourful recipe.
Method
Step 1 of 5
Peel and devein prawns, leaving tails intact. Reserve heads and shells. Place prawns in a bowl, covered, in the fridge until required.
Step 2 of 5
Heat oil in a large saucepan over medium-high heat. Add mushrooms and cook, stirring, for 2 minutes or until browned. Transfer to a plate.
Step 3 of 5
Add onion, lemongrass, garlic and lime leaves. Cook, stirring, for 5 minutes or until onion softens. Add paste and reserved prawn heads and shells. Cook, stirring, for 2 minutes or until shells change colour. Add 2L of water and bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 25 minutes. Strain mixture into a large heatproof jug. Discard solids caught in sieve. Return soup to saucepan.
Step 4 of 5
Place soup over medium-high heat. Bring to the boil, then reduce heat to medium-low. Add peeled prawns and cherry tomatoes to soup and cook, stirring occasionally, for 5 minutes or until prawns are cooked through.
Step 5 of 5
Remove bok choy leaves from stems, then slice stems. Add leaves and stems to soup. Cook for 1 minute or until leaves wilt. Ladle soup into serving bowls. Top with mushrooms, coriander and chilli. Drizzle with chilli oil. Serve with lime cheeks.
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