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Tom Yum with Prawn (Thai Spicy and Sour Prawn Soup)
30 Minutes
13 Ingredients
4 Serving(s)
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What to Prep?
- 150g Fresh prawns, peeled and deveined
- 65g CARNATION® Evaporated Creamer
- 15g Young galangal, thinly sliced
- 20g Lemongrass, smashed and cut into 1-inch pieces
- 5g Coriander root, smashed
- 250g Mushrooms
- 300ml Water
- 3 Kaffir lime leaves, torn
- 5g Bird’s eye chillies, lightly bruised
- 1½ tbsp Fish sauce
- 2 tbsp Lime juice
- 1 tbsp Thai roasted chilli paste (Nam Prik Pao)
- 2 tbsp Nona Tom Yum Paste
How To Cook?
1. Bring the water to a boil over medium heat. Add coriander root, galangal, lemongrass and kaffir lime leaves. Simmer until fragrant.
2. Add the prawns and cook until they start to turn pink. Add the mushrooms and continue cooking.
3. Season with fish sauce and turn off the heat.
4. Stir in the lime juice, bird’s eye chillies, roasted chilli paste, Nona Tom Yum Paste and CARNATION® Evaporated Creamer. Mix well until creamy.
5. Serve immediately with hot steamed jasmine rice.
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