Tom Yum

Tom Yum recipe - The Cooks Pantry


Matt Sinclair


2 – 4 people


  • 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


  • 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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