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Prep Time
20 min
Cuisine
Thai
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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 the softer inner core[s] in half
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
Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
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
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
While the mushrooms soften, roughly chop the coriander, including the stalks
Slice the lime[s] into 4 [8] wedges
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 your prawn tom yum soup
Pack the lemongrass rice into small bowls and turn them out for a fancy presentation
Ladle over the prawn tom yum soup
Garnish with the remaining chilli flakes (not a fan of spice? Just add a little!), chopped coriander and lime wedges
Enjoy!