🤠's easy Tom Yam seafood soup
You will need :
10-12 medium prawns, 3 T Maepranom Tom Yam paste, a thumb size piece of galangal, sliced, two to three stalks of lemongrass, sliced, white oyster mushrooms, 5-10 Kaffir lime leaves, coriander root, coriander leaves (cilantro), 2T fish sauce, brown sugar, mint leaves, 3 birds eye chillis.
Step 1. Remove prawn heads to make stock. Devein prawns and store in fridge. Wash prawn heads. Roast heads on aluminium foil under the grill with a slug of olive oil until the heads turn golden brown. Boil 500 ml water in saucepan and add the prawn heads, scrapping any juices from the aluminium foil.
Step 2. Decant stock into a new saucepan. Add 3 T Tom Yam paste, mushrooms, fish sauce to taste, juice of one big lime, Kaffir lime leaves, chopped galangal, birds eye chillis, chopped lemongrass, coriander roots, sugar to taste. Simmer for 10 minutes.
Step 3. Add the prawns. Adjust the sour sweet mix by adding sugar or fish sauce. Top with mint leaves and coriander leaves (cilantro) and serve with rice or toasted sourdough bread
