20 Minute Tom Yum
You read right... a 20 minute Tom Yum. Now there’s no excuse not to eat a deliciously scrumptious Thai meal any night of the week. You can find most of these ingredients in the supermarket or your local Asian grocer. The fresh lemongrass and makrut (not using the word kaffir anymore) lime really make the dish, if you have extra then pop them in the freezer for the next time you’re whipping up our 20 minute Tom Yum.
Ingredients
- 500 g Sea Cuisine giant prawns
- 1 tbsp Olivado coconut oil
- 2 Superb Herb lemongrass stalks bruised
- 3 Superb Herb makrut lime leaves
- 2 tsp ginger grated
- 2 cloves garlic chopped
- 1 ½ litres chicken stock
- 1 green chilli sliced
- 1 tbsp Lee Kum Kee chilli garlic sauce
- 200 g Beekist tomatoes
- 150 g oyster mushrooms sliced thickly
- 2 limes juice only
- ¼ cup fish sauce
- 2 tbsp golden sugar
- ½ bag The Fresh Grower sweet stem broccoli roughly chopped
To garnish
Instructions
- Heat coconut oil in a pot. Add the green chilli, ginger, garlic and lemongrass. Fry for 2 minutes, stirring often.
- Add the chilli garlic sauce, makrut lime leaves,stock, sugar and fish sauce. Bring to boil then simmer for 5 minutes.
- Add the tomatoes, broccoli, and mushrooms and simmer for a further 5 minutes.
- Add the prawns. Cook until the prawns are cooked through, about 3 minutes.
- Add the lime juice. Ladle the soup into bowls, garnish with coriander, and devour!
Tried this recipe?Let us know how it was!
