Tom Yum
RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
- 1 kg (12) green king prawns, peel and reserve heads
- 1 tin red curry paste
- 1 litre Massel Chicken Liquid Stock
- 5 kaffir lime leaves (see Note), plus extra, finely shredded, to serve
- 1 punnet oyster mushrooms torn into pieces
- 1 punnet cherry tomatoes, halved
- ½ cup lime juice
- ¼ cup brown sugar
- Coriander leaves
METHOD:
- Heat oil in large saucepan or wok. Place prawn heads in and fry off, crushing them to release flavour, add red curry paste and continue to fry until aromatic, approximately 4-6 minutes.
- Add chicken stock and ½ litre of water to saucepan and bring to the boil. Reduce to a simmer for 10-15 minutes.
- Add kaffir leaves, simmer for a further 10 minutes.
- Add mushrooms, tomatoes and peeled prawns, simmer until prawns are cooked, approximately 3-4 minutes. Season with lime juice and fish sauce. Garnish with coriander and kaffir lime leaves.
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