5.0/5 rating 1 vote

Thai Prawn Tom Khaa Soup

Tom Yum Soup with coconut milk

  • Heat Medium
  • Serves 2
  • Dietary Info CONTAINS-COCONUT LACTOSE-FREE DAIRY-FREE HEALTHY
  • Prep 10 mins
  • Cook 10 mins
Thai Prawn Tom Khaa Soup

Hari says

Tom Yum is the most famous of Thai soups. I just love the zing and fresh flavours of these soups, they are light yet filling all at the same time. These soups are also known for having amazing health benefits too. With anti inflamatory effects due to the mixture of potent herbs and spices used in them such lemongrass, garlic , ginger and kaffier lime leaves. It is usually offered as a tonic to boost your immunity when you are full of a cold - a bit like the Thai version of chicken soup.

By adding coconut milk to this dish is makes it into the lesser known Tom Khaa soup. The coconut milk add a delicate sweetness and makes the soup rich and oh so satisfying. Not only do I love the  flavours of these soups, they are super quick to make and deliciously healthy. Plus if you don't like prawns then try it with chicken, vegetables or tofu. 

 

  • Ingredients
  • Method
  • 1 tbsp vegetable oil
  • 10 prawns, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 tsp ginger, finely grated
  • 1 lemongrass, peeled and finely grated
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fish sauce
  • 1 tsp coriander powder
  • 2 tsp chilli, garlic paste
  • 400g coconut milk tin
  • 500ml chicken stock
  • zest from 1 lime
  • 200g egg noodles,
  • 2 pak choy, quartered or Chinese lettuce

Toppings

  • Lime wedges
  • Fresh coriander
  • Sliced spring onions
  • Sliced red chilli,
  • Chilli paste
  • Fresh ginger, julienne

Method

  1. Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (30 seconds). Remove and set to one side.
  2. Reduce the heat and add a little more oil. Add garlic, ginger and lemongrass. Saute until golden.
  3. Add sugar and fish sauce. Stir and cook for 30 seconds until it turns almost to a caramel.
  4. Add chilli paste, coriander powder and stir to cook for 30 seconds.
  5. Pour in the chicken stock with the coconut milk and bring to a simmer.
  6. Add the lime zest and stir in the noodles. Simmer to cook them as per the packet - usually about 5 minutes.
  7. Add the pak choi for a minute then add the prawns into broth. Cook for 1 minutes to reheat them and serve in big bowls.
  8. Add toppings of your choice and squeeze over lime juice to taste. 

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Hari Ghotra