Tom Yum Soup
/
Tom Yum Soup
Recipe By Michael Weldon
Ingredients
Stock Base
16 whole green prawns, peeled, heads and shells saved
2 lemongrass stalks, bashed and cut in half
5 Coles birds eye chillies, split down the centre
4 kaffir limes leaves
¼ pineapple, chopped into chunks
4 garlic cloves, crushed
3 coriander stems
2 tbs Squeaky Gate extra virgin olive oil
Soup
1 brown onion, sliced thinly
2 tomatoes, sliced into strips
1 cup oyster mushrooms
16 prawn tails
1 tbs fish sauce
Garnish
coriander leaves
lime
sliced chilli
Method
In large saucepan over a medium heat fry off the prawn heads and shells in a drizzle of extra virgin olive oil. Once they change colour, add the stock base ingredients and 2 ltrs of water. Bring up to a gentle simmer and simmer for 20 minutes.
Strain off the stock base and return to the heat.
Once brought up to a gentle boil, add the onions, tomatoes, mushrooms and prawn tails. Cook until the tails are cooked through. Add the fish sauce to season.
Serve the soup straight away with a generous amount of the garnishes on top.
