Tom Yum Soup With King Prawns And Kaffir Limes
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Every lover of Asian food should try this easy Tom Yum soup recipe for the traditional Thai spicy and sour soup with king prawns and kaffir leaves
04 May, 2012
ingredients
Ginger
1 piece, fresh, approx. 3 cm, finely chopped
Galangal
1 piece, fresh, approx. 3 cm, finely chopped
Chili pepper
4 each, dried
Garlic
2 cloves, halved
Sesame oil
30 ml
Kaffir lime
4 leaves
Lemongrass
1 stick, halved lengthways
Fish sauce
As needed
Kaffir lime juice
As needed
King prawns
12 each, peeled, entrails removed
Herbs
Fresh, to garnish, e. g. coriander, Thai basil
Preparation
Fry the ginger and galangal (1 tbsp set aside), the prawn shells, 2 chili peppers and the garlic in hot oil for 2-3 minutes.
Quench with 800 ml water.
Add the lime leaves and the lemongrass and simmer for approx. 20 minutes.
Sieve and season with fish sauce and lime juice.
Add the prawns, the remaining ginger and chili peppers and cook on a low heat for around 3 minutes.
Serve garnished with fresh herbs.
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