- 4 cups water
- Thai Chili paste or Tom Yum paste
- 10-12 fresh prawns (shelled, tail on)
- 4 fresh stalks of lemongrass (cut diagonally into 1 inch pieces)
- 1 red onion (chopped)
- 1 thumb size piece of ginger (peeled and cut into thin slices)
- 4 makrut lime leaves (torn and bruised lightly)
- straw or button mushrooms (quartered)
- 6 oyster mushrooms
- 2 tomatoes (cut into wedges)
- ½ tbsp fish sauce
- 4-5 Thai bird’s eye chilies (smashed lightly)
- 2-3 dried red chili peppers (halved)
- 2 tbsp of fresh lime juice
- a handful of fresh coriander leaves for garnish
- Heat the water in a large pot, stir through the Tom Yum paste
- Add two of the lemongrass stalks, two of the makrut lime leaves and half the ginger, bring to the boil, stirring occasionally.
- Once boiling let simmer for 10 minutes.
- Add the onion, remaining lemongrass, makrut lime and ginger, boil for another 5 minutes.
- Turn down to a simmer and add the mushrooms, Thai bird’s eye chilli peppers and dried chilli peppers, simmer until the mushrooms are softened.
- Toss in the prawns and tomatoes, stir gently until the prawns become firm and the flesh turns opaque, should be within two minutes.
- Add the fish sauce and fresh lime juice to taste, stir in the coriander leaves, serve hot with a bowl of steamed rice.
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