Tom yum (hot & sour) soup with prawns
Tom yum's heat and sour notes come from a careful balance of fresh chillies and tamarind, creating a soup that sharpens the appetite rather than satisfying it. The technique of bruising lemongrass and galangal before simmering releases their essential oils into the stock, building flavor gradually rather than all at once. King prawns add substance without heaviness, their sweetness cutting through the bracing spice. This is Thai cooking at its most economical and precise.
Instructions
step 1 Bring the stock to a boil in a medium-sized saucepan.
Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins. step 2 Add the prawns, fish sauce, chillies and lime juice, then return to the boil.
Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve..
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