Tom Yum Thai Noodle Soup
Ok so you’ve probably realised that this isn’t a suitable dish for a child. As saintly as my children are now for eating most things, even this dish is far beyond their tolerance for chili, creamy, sunken surprises. My recipe page is becoming my toilet wall (bad choice of words there me thinks!) for favourite recipes I want on call for emergencies. Plus my friends are always asking me to share recipes so links are easier than handwritten notes. These ingredients, minus the raw prawn meat, is always on hand in my kitchen so it really doesn’t take much to spoil ourselves to a delicious Thai meal. This recipe made enough for two hungry adults to indulge two nights in a row! Almost as good as a holiday without the kids….. almost.
- 2 x 400ml cans coconut cream
- 1L salt-reduced chicken stock
- 2 stems lemongrass, halved, bruised
- 5cm-piece ginger, peeled, cut into matchsticks
- 2 birdseye chillies, halved lengthways
- 1 bunch coriander, leaves picked, roots reserved and bruised
- 5 kaffir lime leaves
- 2 large handfulls of sweet potato noodles or rice noodles
- 1kg raw prawns, peeled leaving tails intact, de-veined
- 100g oyster mushrooms, torn, or button mushrooms, quartered
- 2 tbs fish sauce
- 1 tbs lime juice
- Pinch of sugar
- Pinch of salt
- Thinly sliced long red chilli, to serve (optional)
Bring the coconut cream and stock to the boil in a large saucepan over medium-high heat. Add lemongrass, ginger, birdseye chilli and reserved coriander roots. Tear 4 lime leaves and add to the pan. Add the noodles, reduce heat to low and simmer gently for 10 mins.
Add prawns and mushroom to the pan. Simmer for 2-3 mins or until prawns change colour. Remove from heat.
Stir in the fish sauce, lime juice, sugar and salt. Taste and add more fish sauce, lime juice, sugar and salt if needed.
Finely shred remaining kaffir lime leaf. Remove lemongrass from soup and discard. Divide soup among serving bowls. Sprinkle with shredded lime leaf, coriander leaves and chili, if using.