Take your tastebuds to Thailand with this classic spicy and sour soup flavoured with chilli, ginger, lime and juicy king prawns. This one is sure to be (tom) yum!
Prep Time
20 min
Cuisine
Thai
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171g raw peeled king prawns<span class="strong">†</span>
1 sriracha hot chilli sauce sachet (8ml)
1 fish sauce sachet (15ml)<span class="strong">†</span>
80g baby button mushrooms
Typical Values
per 100g
per serving
Energy
488 kJ 116 kcal
1312 kJ 312 kcal
Fat of which saturates
0.5 g 0.1 g
1.3 g 0.4 g
Carbohydrate of which sugars
20.4 g 1 g
54.9 g 2.8 g
Fibre
1.3 g
3.6 g
Protein
7.3 g
19.5 g
Salt
1.27 g
3.4 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lime
lime
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 fresh lemongrass
fresh lemongrass
1 tsp dried chilli flakes
dried chilli flakes
5g coriander
coriander (100%)
130g basmati rice
basmati rice (100%)
171g raw peeled king prawns
king prawn (crustacean) 93%, added water, salt. may contain molluscs
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
80g baby button mushrooms
baby button mushrooms
Allergens
Allergens highlighted by † (crustacean, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a full kettle
Bash the lemongrass with a rolling pin
Separate the tough outer layer[s] from the softer inner core of the lemongrass and set aside for later
Chop thesofter inner core[s] in half
2
Add the basmati rice, the tough outer layer[s] of the lemongrass and 300ml [600ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving – this is your lemongrass rice
3
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
4
Add 400ml [800ml] boiled water to a pot over a medium heat with the chopped inner core[s] of the lemongrass and 1/2 tsp [1 tsp]sugar and bring to the boil over a high heat
Cook for 2 min until fragrant
Meanwhile, slice the baby button mushrooms finely
5
Once fragrant, add the chopped ginger, garlic, and half the chilli flakes (can't handle the heat? Go easy?) to the pot and cook for 1 min further
Add the sliced baby button mushrooms, Sriracha and fish sauce and cook for 2 min or until the mushrooms have started to soften
6
While the mushrooms soften, roughly chop the coriander, including the stalks
Slice the lime[s]into 4 [8] wedges
7
Add the king prawns to the pot with the juice of 2 [4]lime wedge[s] and cook for 3-4 min or until the prawns are cooked through – this is yourprawn tom yum soup
8
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