Tom kha gai is often described as the creamy cousin of tom yum. Both are Thai soups built on bold, hot and sour flavours, but tom kha gai adds coconut milk to soften the heat and bring a silky finish. Traditionally made with chicken, this version swaps in prawns for a lighter, slightly sweeter twist that works beautifully with the fragrant broth. Recipe compliments of La Motte.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 16 medium shell-on prawns
• 30 ml Tom Yum paste
• 30 ml neutral oil, such as avocado, coconut or macadamia
• 1 stick lemongrass
• 2 thick slices fresh ginger or galangal
• 1 litre fish or vegetable stock, strained
• 1 x 400 ml tin coconut milk or coconut cream
• 16 to 20 cherry tomatoes
• 15 button mushrooms, halved
• 50 ml fresh lime juice
• Thinly sliced fresh chilli
• Fresh coriander
• Lime slices, to serve

Method

1. Clean and devein the prawns.
2. Heat half the oil in a pot and add half the Tom Yum paste. Stir-fry the prawns until just cooked, then remove from the pot.
3. Remove the heads and shells from all but 4 prawns. Return the shells and heads to the pot with the lemongrass and ginger or galangal.
4. Pour in the stock and simmer for 10 minutes to infuse. Strain the liquid and set aside.
5. In the same pot, heat the remaining oil and Tom Yum paste.
6. Return the infused stock to the pot and add the coconut milk, cherry tomatoes and mushrooms. Cook on high until the vegetables are just tender.
7. Add the prawn meat, switch off the heat and stir in the lime juice to taste.
8. Divide between 4 bowls and garnish with a whole head-on prawn, sliced chilli, coriander and lime slices.