Tom Yum

A Thai classic spicy sour broth with prawns and fragrant jasmine rice.

INGREDIENTS:

• 100g jasmine rice

• 400g prawns, shelled

• 50g Tom Yum paste

• 1 tomato, cut into 8 pieces

• 2 stalks of lemongrass, minced

• thumb sized piece of ginger, cut into matchsticks

• 3 kaffir lime leaves

• 100mls light coconut milk

• small bunch of coriander, roughly chopped

• 1 tsp olive oil

• ¼ lime, juice

METHOD

1. Prepare all ingredients and cook rice as per packet instructions.

2. Place a fry pan over medium heat. Add the oil to the pan along with the prawns. Cook for 2-3 minutes on each side or until prawns are cooked through.

3. Reduce the heat to low and add a tsp of the spice paste to the prawns. Stir fry for a further 2-3 minutes. Remove from the pan until ready to eat.

4. To make the sauce, place the pan back over low heat and add the remaining spice paste. Turn the heat to medium and deglaze the pan with a splash of water, then add the lemongrass, ginger, kaffir lime leaves, stems from the coriander, and the cut tomato.

5. Cook for 2-3 minutes, then add turn the heat to high and add ½ a cup of water. Mix to combine and allow to reduce by half.

6. Turn down the heat and add the coconut milk. Slowly stir to combine.

7. Turn off the heat and add the coriander leaves and juice from the lime.

8. To plate, divide the broth between two bowls, then top with the stir fried prawns and rice (press the rice into a small bowl to create a ball before placing on top of the broth).

Serves 2

Nutritional Information: per serve

Calories: 450kcal

Protein: 36g

Fat: 9g

Carbohydrate: 50g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE