Follow these steps for perfect results
raw prawns
shelled and deveined
oil
hot water
salt
lemongrass
thinly peeled
chilies
whole
fish sauce
lemon juice
to taste
fresh red chili
seeded and sliced
coriander leaves
chopped
spring onions
chopped
Shell and de-vein the prawns.
Wash prawn heads well and drain.
Heat oil in a saucepan.
Fry prawn heads and shells until pink.
Add hot water, salt, lemongrass or rind, citrus leaves and whole chilies.
Bring to a boil.
Cover and simmer for 20 minutes or until prawns are cooked.
Add fish sauce and lemon juice to taste.
Adjust lemon juice for a pronounced acid flavor.
Serve in a tureen or soup plates.
Sprinkle with sliced chili, coriander leaves and spring onions.
Expert advice for the best results
Use fresh ingredients for best flavor.
Adjust the chili level to your preference.
Do not overcook the prawns, or they will become rubbery.
Everything you need to know before you start
15 minutes
The soup base can be made ahead and prawns added just before serving.
Serve in a bowl, garnished with herbs and chilies. A lime wedge adds a fresh touch.
Serve hot with steamed rice.
The acidity of the wine complements the soup.
Discover the story behind this recipe
Tom Yum is a staple of Thai cuisine, known for its balance of flavors.
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