Prawn Tom Yum

Hot and Sour: Thai Prawn Tom Yum

Serves 4

INGREDIENTS

5C Chicken Stock (gluten free, low FODMAP) (5 tsp chicken stock powder with 5C water)
4 stalks of lemongrass (small, cut into large pieces)
20c Galangal, thinly sliced (can replace with ginger but this will make it a less authentic taste)
8 Kiffir Lime Leaves
2 Bird’s Eye Chillies, sliced lengthways
3 Tbsp Tomato Paste (or low FODMAP Tomato Sauce)
1 bunch Coriander (stems and leaves), washed and roughly chopped) plus extra to serve
300g Prawns, peeled and deveined
80g Carrot, thin strips
200g Tomato, diced into 1x1cm cubes, approximately
2 small bunches Bok Choy, roughly chopped
3 tsp Sugar
4 Tbsp Fish Sauce
3 Tbsp Lime Juice
125g Rice Noodles
1 Spring Onion stem, green tops only, finely diced
Chilli Flakes, pinch

INSTRUCTIONS

Place galangal, lemongrass, bird’s eye chilli, tomato paste/sauce, coriander (leaves, stalks, and roots) and the kaffir lime leaves in a pot. Add the stock and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.
Strain the soup through a fine sieve, discard the solids and return liquid to the pot.
Add the prawns and carrot and bring to the boil again before reducing to a simmer.
While simmering, add the sugar, fish sauce, lime juice, tomato and bok choy.
Meanwhile, fill a separate pot with water and bring to the boil. Add the rice noodles and cook according to packet instructions.
Drain the noodles once cooked and portion into the serving bowls.
Once the vegetables and prawns have fully cooked in the soup (this should only take 5 minutes maximum), serve immediately by ladling onto the noodles in each serving bowl.
Top with spring onion, coriander leaves, and chilli flakes to taste.

ALTERNATIVES

Leave out the prawns and change the chicken stock to vegetable stock for a vegetarian option.