Watch Eva Pau's Asian Kitchen, Wednesdays at 8.00pm on RTÉ One.
Ingredients
Serves 2
Prep Time: 15-20mins
Cook Time: 10mins
- 200g frozen prawns, peeled & deveined
- 2inch piece of galangal
- 5 lime leaves ( frozen or substitute with Lime zest, do not use dried lime leaves)
- 1 banana shallot
- 3 stalks lemongrass
- Bunch of coriander
- 3 garlic cloves
- 80g oyster mushrooms
- 3 tbsp fish sauce
- 2 tbsp thai chilli paste
- 2 tbsp lime juice
- 1 tsp salt
- 200g rice vermicelli noodles cooked
To garnish:
- Extra coriander and red chillies.
Method
- Peel and slice your galangal, finely chop your shallot, cut the white part off the lemon grass and just use the roots, cut the leaves off a bunch of coriander and just use the root, crush the cloves of garlic.
- Add a litre of water to a pot. Once boiling add in your galangal, lime leaves, banana shallot, lemongrass, coriander roots, garlic. Let it boil for 2 minutes.
- Add in your prawns and mushrooms and simmer for 4minutes.
- Add in your fish sauce, chilli paste, lime juice, salt and tom yum paste. Simmer for a further minute.
- Divide the cooked noodles amongst the bowls and pour over your tom yum soup. Garnish with some coriander and red chillies.
