A Taste Of Thailand, Tom Yum Soup With Grilled Prawns

Recipe Of The Week, Tom Yum Soup With Padhai Prawn

Tom Yum Soup with Padhai Prawn is a flavorful and aromatic Thai dish that combines the refreshing zest of lemongrass, lime leaves, and chili with the rich flavors of prawns. The addition of padhai (grilled or pan-seared) prawns adds a smoky depth to the soup, creating a beautiful contrast to the vibrant and tangy broth. This soup is a perfect blend of sweet, sour, salty, and spicy flavors, making it a delightful and hearty meal.

Ingredients:

For the Tom Yum Broth:

4 cups of water or chicken stock
2 stalks of lemongrass (cut into 4-inch pieces and smashed)
4 kaffir lime leaves (torn into pieces)
3-4 Thai bird’s eye chilies (smash them lightly for more heat)
3 slices of galangal or ginger (fresh)
1 medium onion (sliced)
2 medium tomatoes (quartered)
200g (7 oz) fresh mushrooms (preferably straw or button mushrooms, sliced)
2-3 tablespoons of fish sauce
1-2 tablespoons of lime juice (to taste)
1 tablespoon of sugar (optional, for balancing the flavors)
1 tablespoon of tamarind paste (optional, for an extra tang)

For the Padhai Prawn:

300g (10 oz) prawns, peeled and deveined
1 tablespoon olive oil or vegetable oil
1 clove garlic (minced)
1 tablespoon soy sauce
1 teaspoon fish sauce
1/2 teaspoon chili powder (or to taste)
A pinch of salt and black pepper

Garnishes:

Fresh cilantro (chopped)
Lime wedges
Extra bird’s eye chilies (sliced)
Thai basil leaves (optional)

Preparation:

Prepare the Padhai Prawn: Begin by marinating the prawns. In a mixing bowl, combine the prawns with soy sauce, fish sauce, chili powder, garlic, salt, and pepper. Let them marinate for about 10-15 minutes to absorb the flavors.

Heat a grill pan or regular frying pan over medium-high heat. Add the oil and allow it to heat up. Once hot, add the prawns in a single layer and cook for about 2-3 minutes on each side or until they turn pink and are nicely seared. The prawns should have a nice golden-brown color and a slight smoky flavor from the searing process. Remove from heat and set aside.

Prepare the Tom Yum Broth: In a large pot, bring the water or chicken stock to a boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal slices, onion, tomatoes, and bird’s eye chilies to the pot. Let it simmer for about 10-15 minutes to infuse the broth with the aromatic flavors.
Flavor the Soup: Once the broth has developed its fragrance, strain the mixture if you prefer a clear broth, or you can leave the herbs and spices in for more robust flavor. Add the fish sauce, lime juice, and sugar to taste. Adjust the balance of flavors, making sure to achieve a combination of sourness, saltiness, and a hint of sweetness. If you prefer an extra tangy flavor, you can stir in some tamarind paste. Bring the soup to a gentle simmer.
Add the Mushrooms: Once the broth is seasoned to your liking, add the mushrooms. Simmer the soup for another 3-5 minutes, until the mushrooms are tender but still firm and fresh.
Assemble the Dish: To serve, ladle the hot Tom Yum broth with mushrooms into bowls. Gently place the grilled padhai prawns on top. Garnish with freshly chopped cilantro, Thai basil leaves (if using), and a few slices of fresh chili. Serve with lime wedges on the side for extra zest.

Instructions:

Start by marinating the prawns and searing them until perfectly cooked. Set aside.
In a separate pot, prepare the Tom Yum broth by simmering the aromatic ingredients.
Strain the broth if preferred, adjust the flavors with fish sauce, lime, and sugar.
Add the mushrooms and cook until tender, then serve the broth with the grilled prawns on top.
Garnish with fresh herbs, chili, and lime, and enjoy your flavorful, comforting bowl of Tom Yum Soup with Padhai Prawn!

Serving:

Tom Yum Soup with Padhai Prawn is best enjoyed hot and can be served as a starter or a main dish. The fresh prawns, paired with the aromatic, tangy, and spicy broth, make for an irresistible combination. Serve the soup with a side of steamed jasmine rice to complement the bold flavors. For an extra special touch, pair it with a cold Thai iced tea or a refreshing coconut water drink.

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