Sanjjanaa Archana Galrani shares a recipe that is wholesome and light.
Thai Tom Yum Prawn soup
INGREDIENTS 1 litre chicken stock 300 ml water About 5 sticks lemongrass (crushed) 4 Coriander roots (crushed) 110 gm fresh galangal (peeled and sliced) 8 tomatoes, cut into quarters (seeds removed) 6 kaffir lime leaves 1 lime juice 75 ml tamarind water. Soak the tamarind in hot water and push the pulp through a sieve or just buy a tamarind water pack. 3 thinly sliced red chillies 75 ml fish sauce or less, if you don’t like too much fish taste 75g palm sugar, I use brown sugar 12 raw tiger prawns (shelled and split in half) 2 boneless skinless chicken breasts cut into chunks A few fresh coriander and Thai basil leaves and lime wedges. Method Pour the stock and water into a large pan over high flame and bring to a boil. Add lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to boil, then reduce the flame and simmer for 15-20 minutes. Taste the stock and add fish sauce and palm sugar to keep the salty-sour-hot-sweet taste and remove from the flame. Transfer some of the stock into a separate pan over high heat and bring to a boil. Add chicken and cook for a couple of minutes, then add prawns and cook for another couple of minutes, or until completely cooked through. Pour the soup into soup bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
