HOT & SOUR SOUP
Serves 4-6
1.5 litres chicken stock
1 heaped tbsp tom yum paste
1 stick lemon grass, inner part only, roughly chopped
4 kaffir lime leaves, finely chopped
juice of 1 lime
4 tbsp fish sauce
3 small fresh red chillies, finely chopped
1 tsp sugar
150g straw or button mushrooms. halved or quartered
500g peeled raw prawns, thawed if frozen
5 small spring onions, cut into short lengths and then into strips
small bunch coriander, chopped
I didn't have the kaffir lime leaves so I left them out and it was fine. I used button mushrooms which were yummy and defrosted my prawns in the fridge during the day so they were ready to go in when I cooked in the evening.
1. Heat the stock and tom yum in a decent sized saucepan with the lime leaves, lemongrass, lime juice, fish sauce, chillies and sugar.
2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes or until the prawns are cooked but still tender.
Does not look as yummy as it was |
No comments
Post a Comment