300 grams of tilapia filets, cut into large chunks
Ingredients (for the broth)
300 grams of prawn heads with shell
850 ml of water
250 ml of chicken broth
2 stalks of lemongrass, outer layers peeled
1.5 cm piece of galangal, cut slices
5 kaffir lime leaves, torn roughly
5 fresh chilies
4 cloves of garlic
Ingredients (for the Tom Yum soup)
160 grams of beech mushrooms, cut off the root and separate
2 tomatoes, cut into wedges
1 white onion (medium sized), cut into wedges about 1 cm thick
2 teaspoons of sugar
3 ½ tablespoons of fish sauce
4 tablespoons of limejuice
2 bunches of cilantro, for garnish
2 teaspoons of chili paste
Preparation
Prep Time: 10min | Cook Time: 30min
Instructions
Place the prawn heads in a large pot. Use a meat mallet or similar tool to bash the garlic, chillies, and lemongrass so they burst open to release flavor. Add them into the pot. Crush the kaffir lime leaves with your hands and add into the pot. Add the galangal, stock, and water. Bring to simmer on high heat, cover then reduce to medium heat and simmer for 10 minutes. Strain the broth, discard the prawn shells, and return the broth into the same pot over low heat.
Add the onions and mushrooms. Simmer for 3 minutes. Add the tomatoes and chili paste and simmer for 1 minute. Add the U.S. Steak Cut Potatoes and simmer 3 – 4 minutes until they soften. Add the fresh chilies and fish fillets. Cook for 2 minutes. Stir in the sugar, fish sauce, and simmer for 1 minute. Add the lime juice then taste. Adjust the sweet (sugar), salt (fish sauce), and sour (lime) to your taste. Ladle into bowls and serve with some fresh coriander.
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