Tom Yum Soup with Prawns, Lime and Chili

Tom Yum is the soup that awakens all taste buds at once. It's tangy from lime, fiery from chili, salty from fish sauce, and perfumed with lemongrass, galangal, and kaffir lime leaves – all in a clear, vibrant broth. Despite its intense flavor, it's quick to cook, and the juicy prawns only need to turn pink. A bowl of Tom Yum is like a little reset for the palate, and it tastes as if it has been simmering all day.

• Cuisine: Thai
• Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Peel the prawns, but save the shells. Briefly fry the shells in a little oil and simmer them in the broth for extra depth, then strain them out.
2. Bring the broth to a boil with bruised lemongrass, galangal slices, and kaffir lime leaves, and let it simmer for a few minutes.
3. Stir the Tom Yum paste into the soup until dissolved.
4. Add the fresh oyster mushrooms and let them cook for a couple of minutes.
5. Add the prawns and let them just turn pink and heat through – reduce the heat so they don't become tough.
6. Remove the pot from the heat and season with fish sauce and fresh lime juice.
7. Stir in chopped fresh bird's eye chilies to taste.
8. Serve piping hot with a sprinkle of fresh coriander and a lime wedge on the side.

Tips

• A true Tom Yum should taste both sour, spicy, and aromatic – adjust lime and chili until the balance hits you just right.
• Only add the lime juice at the very end, after removing the pot from the heat, so its freshness doesn't cook away.
• Reduce the heat when the prawns are in, so they don't become tough and rubbery.
• If you want Tom Yum Nam Khon, stir in a splash of coconut milk for a creamy version.