Ingredients
- 1 kg (2 lb 4 oz) medium raw prawns (shrimp)
- 1 tablespoon oil
- 2 tablespoons tom yum paste
- 2 stems lemon grass (white part only), bruised
- 4 makrut (kaffir) lime leaves
- 3 small red chillies, thinly sliced
- 80-100 ml (2 1/2-3 1/2 fl oz) fish sauce
- 80-100 ml (2 1/2-3 1/2 fl oz) lime juice
- 2 teaspoons grated palm sugar or soft brown sugar
- 4 spring onions (scallions), thinly sliced on the diagonal
- 4 tablespoons coriander (cilantro) leaves
Method
1. Peel and devein the prawns, leaving the tails intact. Reserve the prawn shells and heads. Cover the prawns and refrigerate.
2. Heat a wok over high heat, add the oil and swirl to coat. Cook the prawn shells and heads over medium heat for about 8-10 minutes, or until they turn orange.
3. Add the tom yum paste and 60 ml (1/4 cup) water and cook for 1 minute, or until fragrant. Add 2.25 litres (9 cups) water, bring to the boil, then reduce the heat and simmer for 20 minutes. Strain into a large bowl, discarding the prawn shells and heads. Return the stock to the wok.
4. Add the prawns, lemon grass, lime leaves and chilli and simmer for 4-5 minutes, or until the prawns are cooked. Stir in the fish sauce, lime juice, sugar, spring onion and coriander. Discard the lemon grass and serve immediately.
