Thai-style Tom Yam
Why go out when you can enjoy the flavours of Thailand at home with our quick recipe for Tom Yum Soup.
200 g/7 oz raw prawns, peeled and deveined, heads and tails removed and reserved 1.7 litres/3 pints water 2 lemongrass stalks, bruised 97 3 fresh bird's eye chillies, sliced about 1-cm/2-inch piece fresh root ginger, peeled and roughly chopped few fresh coriander sprigs 1 large carrot, peeled and grated 85 g/3 oz French beans, trimmed and chopped 25 g/1 oz thread egg noodles 1-2 tbsp Thai fish sauce 2 tbsp lime juice 115 g/4 oz fresh or canned straw mushrooms, trimmed or drained pepper few fresh coriander leaves, to garnish.
1 Put the reserved prawn trimmings into a large saucepan, add the water, lemongrass stalks, 2 of the chillies, the root ginger and a few coriander sprigs and bring to the boil. Reduce the heat and simmer for 30 minutes then strain, discarding the solids and reserving the fish stock. 2 Pour the fish stock into a clean saucepan and add the remaining sliced chilli with the carrot, beans and egg noodles. Bring to the boil, then reduce the heat and simmer for 5 minutes, 3 Add the fish sauce, lime juice and mushrooms together with the raw peeled prawns and cook for 3 minutes, or until the prawns are cooked and have turned pink. Add pepper if necessary, garnish with coriander leaves and serve, divided equally between 4 warmed bowls.
calories per portion 97