- 20 raw shell-on Dublin Bay prawns or King prawns
- Splash vegetable oil
- 1 litre light fish stock
- 4 lime leaves, roughly torn
- 2 lemongrass stalks, cut into 5cm pieces and crushed
- 2 slices galangal, peeled
- 4 dried bird’s eye chillies, whole
- 2 tomatoes, cut into quarters
- 3 tablespoons Thai roasted chilli sauce
- 140ml evaporated milk
- 1 tablespoon palm sugar
- 2 limes, juice only
- 2 tablespoons fish sauce
- 1 bunch fresh coriander, leaves picked, stalks chopped
- Separate the shells from the prawns. Heat a splash of oil over a medium-high heat and fry the shells until pink. Pour over a litre of stock, bring to a simmer, then strain and discard the shells.
- Place the strained prawn stock in a pot and add the lime leaves, lemongrass, grated ginger and dried chillies. Simmer gently for eight to ten minutes.
- Add the raw prawns and the tomatoes. Cook through until the prawns turn pink.
- Stir in the chilli sauce and evaporated milk and heat for two to three minutes.
- Take off the heat and stir in the sugar, lime juice, fish sauce and a tablespoon of coriander stalks.
- Taste and add more seasoning if necessary. Garnish with coriander leaves and serve.
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- Taste and adjust to your liking. Add more fish sauce, lime juice, chilli sauce or sugar as you please.
- The famous hot and sour soup from Thailand comes in two variations: tom yum koong nam sai is prawn soup in a clear broth, while tom yum koong nam khon is the creamy version which uses canned evaporated milk, a popular ingredient in Thailand. This recipe is for the creamy version but feel free to omit, along with the roasted chilli sauce. The combination of lemongrass, galangal and kaffir lime leaves are essential for a real Thai flavour hit. Galangal is a root similar in appearance to ginger.