26Jul
TOM YUM SOUP – PHASE 2
INGREDIENTS
2 litres water
Thumb sized piece galangal (I used frozen) a type of ginger
2 stalks lemongrass
5 cloves garlic
4 chilies
6 kafir lime leaves
Coriander (to serve)
Fish sauce – 2 table spoons
6 small tomatoes
1 onion sliced
1-2 limes juice
100 grams prawns
DIRECTIONS
Boil water. Add everything but prawns, coriander and lime juice.
Simmer on low for about half an hour to allow flavours to come out.
When ready add prawns and lime juice.
Turn off after 2 mins to not over cook prawns.
Serve hot with coriander.
Makes 1 serving
By Helen Wu
Comments (2)
Hi Helen / Jess,
Could I make the following recipe, however using thai red curry paste which has the galangal, lemongrass, garlic, chilies and kafir lime leaves included?
Kind regards,
Rachel.
That’s totally fine and yes you can make it that way xx