Shrimp Tom Yum in Coconut Water
This delicious soup uses coconut water (readily available in most stores) as a base rather than plain water or prepared stock.
Fresh young Thai coconuts are becoming widely available, along with packaged pure coconut water, both of which can be used to make this wonderful soup.
For 4 Person(s)
- 4 Cups Coconut Water
- 2 Stalks Fresh Lemongrass
- 3 Small Slices Fresh Galangal
- 4 Tablespoons Fish Sauce
- 4 Tablespoons Lime Juice
- 3 Fresh Mushrooms
- 1 Tablespoon Prik Pao
- 12 Large Shrimp
- 7 Grape Tomatoes
- 1 Shallot, Quartered
- 3 Sliced Leaves Fresh Kaffir Lime Leaves
- 4 Fresh Thai Chilli Peppers
- Fresh Cilantro for Garnish
Method for Shrimp Tom Yum in Coconut Water
Wash the prawns and shell them without removing the tails. In a medium pot heat coconut water add lemongrass, galangal, fresh chile, shallot, tomatoes and lime leaves. Bring it up to a boil then add mushrooms and shrimps. Wait until its back to a boil then season with fish sauce, prik pao and lime juice. Remove from heat. Serve in a bowl. Garnished with cilantro. Enjoy!