Tesco Food Officialのインスタグラム(tescofood) - 4月5日 21時14分
It’s called tom YUM for a reason. This Thai soup is a swirling celebration of bold, refreshing spices, big juicy prawns and tender shiitake mushrooms - treat yourself to a very special Friday night #FakeAway.
Ingredients
1 tsp vegetable oil
2 large tomatoes, deseeded and finely chopped
1 vegetable or fish stock pot, made up to 850ml
2 lemongrass stalks, lightly bashed
2 shallots, finely sliced
20g fresh coriander, finely chopped, stalks separated
1 red pepper, thinly sliced
1 garlic clove, crushed
1 star anise
2 kaffir lime leaves (optional)
75g shiitake mushrooms, halved
1 pak choi, quartered lengthways
165g pack Tesco Finest raw jumbo king prawns
3 tbsp fish sauce
2 spring onions, finely sliced
1 red chilli, thinly sliced
1 lime, halved
Method
1. Heat the oil in a large saucepan over a medium-high heat. Add the tomatoes and cook for 3-4 mins until soft and saucy. 2. Add the stock, lemongrass, shallots, coriander stalks, red pepper, garlic, star anise and lime leaves, if using. Bring to a simmer and bubble over a medium heat for 15 mins to infuse. 3. Add the mushrooms, pak choi and prawns and cook for 3 mins until the prawns turn pink and are cooked through. Stir through the fish sauce. 4. Discard the lemongrass. Serve the soup in bowls, garnished with the spring onions, coriander leaves, chilli and a squeeze of fresh lime.
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