Tom Yum Kung with Thai Basil

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Tom Yum Kung with Thai BasilPrawns (shrimp) have a strong enough flavour to cope with the addition of fiery Asian root spices like the galangal and ginger from the red curry paste. While the meaty texture works well with the creaminess of the coconut milk. Tom Yang Kung is super-quick to make and packed with flavour.

  • Yield: 4 Servings
  • Preparation Time: 15 Minutes


  • 2 tbsp red curry paste
  • 1 lemongrass stalk, crushed and chopped
  • 1 tbsp peeled and sliced fresh galangal root
  • 3 kaffir lime leaves
  • 250 ml/8 fl oz/1 cup coconut milk
  • 1 litre/1¾ pints/4¼ cups shellfish stock
  • 350 g/12 oz large raw prawns (shrimp), peeled and deveined
  • 150 g/5 oz sugar snap peas, ends and edges trimmed
  • 200 g/7 oz oyster mushrooms, sliced
  • 100 g/3½ oz bean sprouts
  • handful of Thai basil leaves, coarsely chopped
  • handful of coriander (cilantro) leaves, coarsely chopped
  • 1 small red chilli (chile),
  • deseeded, thinly sliced
  • 1 lime, cut into wedges
  • groundnut (peanut) oil for frying salt
How to Make It
  1. Heat a little groundnut (peanut) oil in a large pan over a medium-high heat, add the curry paste and fry for 1 minute.
  2. Add the lemongrass, galangal, lime leaves, coconut milk and stock. Bring to the boil and add the prawns (shrimp) and sugar snap peas, Turn the heat down to low and leave to simmer for 3 minutes.
  3. Lastly add the oyster mushrooms and cook for a further 3 minutes. Season with salt and pepper to taste.
  4. Ladle the soup into four bowls and serve topped with the bean sprouts, Thai basil, coriander (cilantro) and chilli (chile) slices. Accompany with lime wedges to squeeze over.

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