Tom yum with prawns

Ingredients

• 150 gPrawns, peeled
• 450 mlChicken stock
• 100 gMushrooms
• 100 gTomatoes
• 15 gginger or galangal
• Lemongrass, lime, chilli, fish sauce or salt, coriander

How to make it

1. Bring the stock to the boil with sliced ginger, bruised lemongrass and chilli, leave to infuse for five minutes.
2. Add the halved mushrooms and tomato wedges and cook for three minutes.
3. Add the prawns for two to three minutes, until they are pink.
4. Season with plenty of lime juice and fish sauce or salt, coriander over the top.

One tip

Bruise the lemongrass with the back of a knife before it goes in. Otherwise it gives nothing up.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.