Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Many moons ago I discovered the joys of Tom Yum soup. On a two week holiday to Thailand I was so hooked I had it every day. Here’s my version of what has to be one of my favourite ever Thai dishes. I’ve used King Prawns and chicken but you could omit the chicken and add another seafood such as mussels or squid. If you make the broth in a larger batch decant some into a freezable container – defrosted and reheated at a later date will make a speedy lunch or starter. Just add the prawns to the hot stock 5 minutes before serving.
Prep: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
1l chicken stock
2 sticks lemon grass bruised and sliced down the middle
10cm fresh ginger grated or finely chopped
2 garlic cloves crushed
Small bunch coriander, stalks chopped, leaves reserved
3 tbsp fish sauce
2 tbsp soy sauce
6 kaffir lime leaves
Juice of 2 limes
2 red chillis, deseeded and sliced
1 tbsp brown sugar
12 king prawns
2 boneless chicken breasts cut into cubes
⠀⠀⠀⠀⠀⠀⠀⠀⠀Combine all the ingredients except the coriander leaves, lime juice and prawns in a pan. Bring to the boil then simmer for 15 minutes so the flavours permeate.
Add the prawns and and simmer for 4-5 minutes so they’re pink but not over cooked. Squeeze on the line and finish with the coriander leaves.chopped coriander and the remaining dressing on the side.