Tom yum soup is classic Thai dish that;s super-charged with complex hot and sour flavours, Thai dish, this Tom Yum Egg-Drop Soup recipe maintains a classic spicy broth but is enhanced with a soy-egg omelette, then garnished with crisp lettuce, fresh herbs, spring onions, red chilli and lots of zingy lime. A delicious refreshing, light and energy-boosting meal.
Step 1
Heat oil in a large saucepan over high heat. Add prawn heads and shells and cook, using a wooden spoon to lightly crush the shells, for 3-4 minutes, until shells are red. Add 1.25L (5 cups) water and a pinch of salt. Bring to the boil. Reduce the heat to medium-low and gently simmer, skimming any foam from the surface, for 10 minutes to develop the flavours. Remove from the heat. Strain the stock through a fine sieve into a heatproof jug, pressing firmly on the heads and shells to extract as much flavour as possible. Discard the heads and shells.
Step 2
Transfer the stock to a large clean saucepan. Add the kaffir lime leaves, chillies, galangal and lemongrass. Bring to the boil over medium-high heat. Reduce the heat to medium. Simmer for 10 minutes. Use a slotted spoon to remove the kaffir lime leaves, chillies, galangal and lemongrass and discard.
Step 3
Add the prawns and buk choy to the stock and simmer for 2-3 minutes or until prawns are just cooked through. Remove from heat. Use tongs to transfer prawns and buk choy to a bowl. Add the fish sauce and lime juice to the broth and stir to combine.
Step 4
Meanwhile, cook the noodles following packet instructions.
Step 5
Divide the noodles among serving bowls and top with the prawns, buk choy, tofu and egg. Ladle over the warm broth. Sprinkle with the peanuts, coriander and extra chilli. Serve with lime wedges.