Tom Yum Kung Nam Khon (Creamy Tom Yum Prawn Soup)
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Ingredients
- 400 g raw tiger prawns, peeled
- 100 ml coconut cream
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 20 g galangal or ginger, sliced
- 150 g chestnut mushrooms, sliced
- 2 tbsp fish sauce
- 1 fresh lime
- 2 fresh red chillies
Nutrition (per serving)
- Calories
- 176 kcal
- Protein
- 19.6 g
- Carbohydrate
- 6.6 g
- of which sugars
- 2.4 g
- Fat
- 7.3 g
- of which saturates
- 6 g
- Fibre
- 1.9 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 800ml water to the boil in a large pan with the lemongrass, kaffir lime leaves and galangal.
- 2
Simmer for 5 minutes, then add the mushrooms and simmer for 3 more minutes.
- 3
Stir in the coconut cream and return to a gentle simmer.
- 4
Add the tiger prawns and cook for 3 to 4 minutes until they turn pink and opaque all the way through.
- 5
Season with the fish sauce, a good squeeze of lime juice and the sliced red chillies to taste.
- 6
Serve hot in bowls with jasmine rice on the side.
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