Prawn and Kumara Tom Yam Soup

May 15, 2017

FIRSTLY, I am 100% over writing the words sweet potato. Its far too long, when there is a much more efficient word in Te Reo, (the Māori language in New Zealand). KUMARA. That's what I'll be referring to Sweet Potato as from now on.

 

Now that that's out of the way, this is in Prawn and Kumara Tom Yam soup. A lot of East, and a little bit of West. What's more, is it's fantastically easy. It's not 100% Tom Yam, I've taken some liberties with what is meant to be in a Tom Yam. Like coconut milk. But it tastes good. So let's get cranking.

Ingredients

Half a kilo of Prawns, shelled and de-veined

1 Litre Coconut Milk

1 Thumb of Galangal, thinly sliced into rings

1 Thumb of Fresh Turmeric, grated

1 Bulb of Garlic, peeled and minced

4 Stalks of Lemongrass, about 3 inches long each

1/4 Cup of Lime Juice

1 Large Kumara, diced

4 Fresh Lime leaves, all shredded

1 Lime

3 Medium Tomatoes, quartered

2 Capsicums finely sliced

5 Thai chillies (more if you need), finely chopped

1 Cup of Long Thread Coconut, or fresh young coconut meet if you're that lucky.

1 Bunch Fresh Coriander, leaves removed, stalks finely chopped

Fish Sauce

10g Palm Sugar

Salt

Pepper

 

Method

Get a big ol' pot, put in a litre of water and add the galangal, turmeric, garlic, lime leaves, lemongrass, chopped chilli and lime juice. 

 

Gently heat on medium heat. Keep going until the the galangal is soft, the fragrance is complex; this is obscure, but it'll smell of a sweet, dry citrus tang.

 

Add the tomatoes, capsicums, palm sugar, coconut and the coriander stalks. There will be a delightful burst of coriander fragrance. Add the litre of coconut milk. Let it simmer, reduce. At no point let it boil!!!

 

Once it's reduced by about a third, put in your diced kumura. Cook until tender, then add the prawns.

 

They'll pop with red and white in the soup. After 5 minutes, cut one open. It should be cooked.

 

Add about 6 tablespoons of fish sauce. Salt and pepper well. The salt will make all the other flavours pop, make them distinct. So I can't stress it enough - salt, taste, salt, taste. 

 

Serve with a spritzing of squeezed lime, fresh coriander leaves and jasmine rice. Delicious.

 

Enjoy!

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