Tom Yum Soup

A hot and sour, Thai seafood soup
Ingredients (for four people)
mussels
tiger prawns
fresh galangal (sliced)
fresh birdseye chillies (sliced)
cherry tomatoes (halved)
oyster mushrooms
Tom Yum paste
fish sauce
lemongrass stalks
fresh kaffir lime leaves
fresh coriander
Juice of 1 lime
Boiling water
Preparation method
Prepare all vegetables before you do anything else.
Galangal: peel and then chop into coins
Chilli: de-seed and chop into coins
Lemon grass: tie into knots
Mussels: clean shells
Prawns: de-shell and de-vein
Other ingredients: chop roughly
Tom Yum Soup
Cooking
Bring water to the boil
Add Tom Yum paste, galangal, kaffir lime leaves, mushrooms, tomatoes and corriander. Boil for 5 minutes.
Add mussels and cook until they open (about 5 minutes or so)
Add all other ingredients, except coriander and prawns.
Simmer for 3 to 5 minutes
When ready to serve, add coriander, prawns and lime juice.
Serving
Remove kaffir lime leaves, lemongrass and galangal as these are inedible
Ladle soup into bowls and place a sprig of fresh coriander leaf on top
Serve hot.

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