SBS Food :: Print Recipe

25/05/11 8:38 AM

Spicy tom yum with prawns

Created by Teage Ezard
Cuisine: Modern Asian
Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of
Teage-Ezard, award-winning chef and restauranteur.
More Teage Ezard recipes

Ingredients
Paste
5 red shallots, roughly chopped
6 cloves garlic, roughly chopped
5 cm (2 in) piece ginger, roughly chopped
4 cm (1 in) piece galangal, roughly chopped
4 red birds eye chillies, seeded and roughly chopped
3 stalks lemongrass (white end only), finely sliced
4 kaffir lime leaves, finely shredded
5 coriander (cilantro) roots, washed and roughly chopped
2 large ripe tomatoes, roughly chopped
1 cup fresh pineapple, roughly chopped
1 large green apple, roughly chopped (peel and core included)
Soup
1 litre (2 pints) water
50 g (1 oz) dried rice-stick noodles
80 ml (2 fl oz) lime juice
3 tablespoons fi sh sauce
2 tablespoons shaved palm sugar
18 large raw prawns, peeled and de-veined
10 cherry tomatoes, halved
2 kaffir lime leaves, torn
1 long red chilli, finely sliced
1 cup coriander (cilantro) leaves
cup fried shallots

Preparation
Tom yum is the most well-known and popular soup of Thailand, often sold and eaten
on the street. Its a simple hot and sour broth, usually with prawns or chicken. The
amount of fi sh sauce and lime juice is a personal preference I would suggest adding
a little at a time until you are satisfied with the balance of flavours.
Paste
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SBS Food :: Print Recipe

25/05/11 8:38 AM

Using a mortar and pestle pound the shallots, garlic, ginger, galangal, chillies,
lemongrass, lime leaves and coriander roots to a coarse paste. Add the tomatoes,
pineapple and apple and continue pounding until you achieve a smooth paste.
Alternatively, blend the initial paste with the tomatoes, pineapple and apple in a food
processor.
Soup
Place the paste and water in a medium-sized pot and bring to the boil. Reduce the heat
and simmer for 20 minutes, then remove from the heat and leave to cool for 20 minutes
(or ideally, until completely cooled) to allow the flavours to develop.
Cover the noodles with boiling water and leave for a minute or until tender. Drain and
refresh under cold water.
Strain the soup and return to the heat adding the lime juice, fish sauce and palm sugar.
Taste for a balance of flavours, adjusting if required. When simmering, add the prawns
and cook for 23 minutes. Stir through the noodles.
To finish, stir through the cherry tomatoes, lime leaves, chilli, coriander and fried
shallots and ladle into serving bowls

Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by
Hardie Grant Books.

Copyright (2002-2009 SBS)

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