You read right... a 20 minute Tom Yum. Now there’s no excuse not to eat a deliciously scrumptious Thai meal any night of the week. You can find most of these ingredients in the supermarket or your local Asian grocer. The fresh lemongrass and makrut lime really make the dish, if you have extra then pop them in the freezer for the next time you’re whipping up our 20 minute Tom Yum.
- INGREDIENTS
- 500g Giant Prawns (we love Sea Cuisine)
- 1tbsp of coconut oil (we love Olivado)
- 2 lemongrass stalks - bruised
- 3 Makrut lime leaves
- 2 tsp ginger - grated
- 2 cloves garlic - chopped
- 1 1/2 litres chicken stock
- 1 green chilli - sliced
- 1tbsp chilli garlic sauce (we love Lee Kum Kee)
- 200g tomatoes
- 150g oyster mushrooms - sliced thickly
- 2 limes - fresh juice only
- 1/4 cup fish sauce
- 2tbsp golden sugar
- 1/2 sweet stem broccoli - roughly chopped
- Lots of fresh coriander to garnish
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Heat coconut oil in a pot. Add the green chilli, ginger, garlic and lemongrass. Fry for 2 minutes, stirring often.
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Add the chilli garlic sauce, makrut lime leaves, stock, sugar and fish sauce. Bring to boil then simmer for 5 minutes.
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Add the tomatoes, broccoli, and mushrooms and simmer for a further 5 minutes.
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Add the prawns. Cook until the prawns are cooked through, about 3 minutes.
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Add the lime juice. Ladle the soup into bowls, garnish with coriander, and devour!
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