Tom Yum soup

Delicious light soup, reminiscent of times in Thailand! Tom yum soup I was taught to cook a few dishes when I stayed in Koh Samui, and feeling like something light and packed with flavour I’ve rustled this up in 15 minutes. All the flavours of Thailand in no time at all! Tom yum soup Boil the kettle. In a pan add a little oil and heat. I’ve bought fairly small ‘shell on’ prawns so I’m going to add 4 or 5 to the pan. Fry for a couple of minutes. Add 1 pint of boiling water (take off the heat to do this and add gradually). Bash the lemon grass stalk with a rolling pin to get it to release some flavour, and cut in two. Add that to the pan. Add a few basil leaves, salt. Bring to the boil and then cover the pan and simmer for about 10 minutes. Tom yum soup Strain the stock through a sieve into a fresh saucepan and bring back to a gentle simmer. Add 6-8 prawns, a tsp of chilli sambal, about a quarter of a green chilli very finely sliced, the finely sliced shallots and juice from half a lime. Garnish with coriander leaves. Will feed 2.Tom yum soup

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