Prawn Tom Yum with Rice Vermicelli

📝 Ingredients

• 300 g frozen raw peeled prawns
• 2 stalks fresh lemongrass
• 4 makrut lime leaves
• 3 garlic cloves + 20 g fresh ginger
• 2 fresh red chillies
• 1 chicken stock cube + 800 ml hot water
• 150 g button mushrooms
• 200 g tinned chopped tomatoes
• 150 g dried rice vermicelli
• 2 tbsp fish sauce + 1 tsp caster sugar
• 2 limes
• 10 g fresh coriander

🍴 Utensils

• Large saucepan
• Mixing bowl
• Colander
• Citrus juicer
• Cutting board and knife

📖 Steps

1. Defrost the prawns in a colander under a trickle of cold water for 5 to 10 minutes, then pat them dry with kitchen paper. Remove the tough outer leaf from the lemongrass, cut the stalks into 4 cm lengths and bruise them with the flat of a knife.
2. Peel the garlic and ginger and cut into thin slices. Slice the chillies into rounds (remove the seeds for a milder version). Wipe the mushrooms and slice them, squeeze the limes and chop the coriander.
3. Bring the 800 ml water to the boil with the stock cube in the large saucepan. Add the lemongrass, garlic, ginger, torn kaffir lime leaves and half the chillies, then simmer for 10 minutes over a medium heat to infuse the broth.
4. Meanwhile, put the rice vermicelli in the mixing bowl, cover with boiling water and leave to soften for 5 to 8 minutes, according to the packet, until pliable but still firm. Drain and rinse under cold water so they don't stick.
5. Add the chopped tomatoes, sliced mushrooms, fish sauce and sugar to the broth. Simmer for 3 to 4 minutes over a medium heat, stirring, until the mushrooms are tender and the sugar has dissolved.
6. Drop the prawns into the simmering broth and cook for 2 to 3 minutes, until pink and nicely curled. Don't cook them any longer: overcooked, they turn rubbery.
7. Off the heat, pour in the lime juice. Taste: the broth should be sour, salty and spicy all at once. Adjust if needed with a little fish sauce, lime or chilli.
8. Divide the vermicelli between two large bowls, pour the piping hot broth and prawns over the top, then sprinkle with coriander and the rest of the chilli. Push aside the lemongrass and kaffir lime leaves, which add flavour but aren't eaten.