Expect a spicy and sour taste steamboat tom yum soup recipe map with fresh herbs, prawns, vegetables and a splash of coconut milk in this classic Thai soup. Peel the prawns and keep to one side along with the rest of the shells. Devein the prawns. Place all the shells and heads in a pan with a little oil and fry off the shells until they turn pink. Push down on the heads to release their oils.
Add the water and leave to simmer for minutes. Add the lemongrass, lime leaves, galangal and chilli to the stock and simmer for 5 minutes. Add the evaporated milk and let it come to boil. Tear the mushrooms roughly and add to the soup and cook for minutes. Add the chilli paste and fish sauce, stir through then add the prepared prawns and let them poach in the soup for 30 seconds.
Turn the heat off and allow to cool for a few minutes before adding the lime juice. Add the lime juice steamboat tom yum soup recipe map stir. Note: The herbs are not meant to be eaten, so at this point you can either fish them out, but I like to leave some in there for garnish. Just be sure to tell your guests not to eat.
Why not check out our exclusive School of Wok ranges below - Sou our popular woks to our fun and inspiring cooking classes, we cater for all of stesmboat culinary recip Ingredients Method. Method Preparation 1. Using a slotted spoon, remove the shells from the stock you have now created. Smash the lemongrass and slice into chunks. Roughly tear the lime leaves.
Slice the galangal into discs and slice the chillies. Cooking 7. Serve the soup in bowls with fresh coriander and extra lime if necessary. Preparation 1. Ym up to our newsletter where we share our totally wokking news, tips, and tricks of the trade Enter your details today and get offers and updates direct to your inbox. By signing up to our newsletter, you steamboat tom yum soup recipe map to our Terms and Conditions. Please make sure you have read and accepted the Terms and Conditions.
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