Tom Yum Soup

Ingredients

• 1 litre water
• 2 lemon grass stalks crushed and divided
• 4 to 5 small onions crushed
• 3 Thai chillies
• Thai ginger slices
• 2 tbsp dried anchovies washed
• 1 tbsp tom yum paste
• 250 g boneless chicken
• 4 to 5 mushrooms sliced
• 2 tsp fish sauce
• 250 g prawns
• 1 tsp salt or to taste
• 4 to 5 carrot slices
• 1 tsp sugar
• 1/4 cup thick coconut milk
• Lemon zest tiny pinch
• Coriander leaves

Instructions

1. 1

   Boil lemon grass bottoms, onions, chillies, ginger and washed anchovies in 1 litre water for 15 minutes.

2. 2

   Add lemon grass tops and boil 5 minutes. Strain.

3. 3

   Return stock to pot and dissolve 1 tbsp tom yum paste using a strainer.

4. 4

   Add chicken and mushrooms and cook till chicken is done.

5. 5

   Add fish sauce, prawns, salt, carrots, sugar, and fresh lemon grass. Boil 5 minutes only.

6. 6

   Switch off heat and add coconut milk.

7. 7

   Finish with lemon zest and coriander.

8. 8

   Serve hot.