2 tsp peanut oil
¼ cup tom yum paste
1 litre chicken stock
2 cups water
250 g punnet cherry tomatoes halved
150 g button mushrooms trimmed, thinly sliced
1 stalk lemongrass cut into 6cm lengths
4 cm piece galangal peeled, sliced
750 g raw, peeled and deveined prawns tails intact
2 tbsp lime juice
1 tbsp fish sauce
¼ bunch fresh coriander to serve
1 fresh red chilli sliced to serve
- Heat oil in a large stockpot over a medium to high heat. Add paste. Cook, stirring, for 1 to 2 minutes, or until fragrant. Add stock, water, tomatoes, mushrooms, lemongrass and galangal. Bring to boil. Simmer, uncovered, for 10 minutes.
- Add prawns. Return to boil. Simmer for 5 minutes, or until prawns are cooked. Remove from heat. Stir in juice and sauce. Remove and discard lemongrass and galangal before serving.
- Garnish with coriander and chilli.