Tom Yum with King Prawns

1. 1 King prawnspack 500 g ≈ $12.00 150 g
2. 2 Button mushrooms≈ $7.50 per kg 80 g
3. 3 Coconut milkpack 400 ml ≈ $2.20 150 ml
4. 4 Fresh ginger≈ $8.00 per kg 10 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Chili flakes 1 g
7. 7 Lemon≈ $4.65 per kg 40 g
8. 8 Cherry tomatoespack 250 g ≈ $2.50 80 g
9. 9 Bouillon cubes 1 pcs
10. 10 Cilantropack 50 g ≈ $1.20 8 g
11. 11 Soy sauce 10 ml
12. 12 Long-grain ricepack 800 g ≈ $1.96 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice; peel the ginger and garlic⁵; slice mushrooms 0.5 cm thick; halve the cherry⁸ tomatoes; seed the chili and slice into thin rings; rinse the prawns. Preheat a 2–3 liter pot over medium heat.

2. In the pot, pour 400 ml of broth from a cube, add the ginger, garlic⁵ and chili; simmer over medium heat 5 minutes for the flavors to release.

3. Add the mushrooms and cherry⁸ tomatoes: add the sliced mushrooms and halved cherry tomatoes; simmer over medium heat 3 minutes until the mushrooms are tender.

4. Add the prawns: add the prawns; simmer over medium heat 3 minutes until pink and fully cooked.

5. Sauce and aroma: pour in the coconut³ milk, add lemon⁷ juice and soy sauce; heat over low heat without boiling 2–3 minutes, stir and remove from heat.

6. To serve: divide the rice onto plates, ladle the soup with prawns and mushrooms; sprinkle with cilantro¹⁰; serve hot.