Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4 - 6

Ingredients 

• 1 Tbsp coconut or vegetable oil
• 3 cloves garlic, minced
• 3 eschalots, finely chopped
• ⅓ cup tom yum paste
• 3cm piece fresh ginger, peeled, finely chopped
• 200gm button mushrooms, sliced
• 6 kaffir lime leaves
• 1 stalk lemongrass, white base finely chopped (cut remaining stalk into10cm lengths)
• 1L chicken stock
• 1L water
• 1 Tbsp fish sauce
• 1 Tbsp brown sugar
• 1½cups (375ml) coconut milk
• 400gm deveined, peeled green prawns
• 2 Tbsp lime juice
• Lime wedges and fresh coriander leaves, to serve

Method

1. Heat oil in a large pot over a low–medium heat. Add garlic and eschalots, cook for 5 minutes or until softened. 
   
   
2. Stir in tom yum paste and ginger. Cook, stirring for 2–3 minutes or until paste smells fragrant.
    
3. Add mushrooms, kaffir leaves, lemongrass, stock, water, fish sauce, and sugar. Bring to boil. Gently boil for 10 minutes.
   
   
4. Stir in coconut milk and prawns and bring to the boil. Gently boil for 2 minutes or until prawns are cooked through. Remove from heat. Discard kaffir leaves and lemongrass stalks. Stir in lime juice.
   
   
5. Serve soup with lime wedges and coriander leaves.
   
   

Recipe by Market Magazine