Discover how to make a delicious Banana Prawn Tom Yum with fresh prawns and aromatic spices. This Thai-inspired soup is packed with bold flavours, including lemongrass, kaffir lime leaves, and chilli, making it the perfect dish for seafood lovers. The tender banana prawns are the star of the dish, absorbing all the rich, tangy broth. Ideal for a quick weeknight dinner or special occasion, this recipe is easy to follow. Order premium banana prawns online from Pearl Seafoods, with reliable delivery across Sydney.
Ingredients List
300g banana prawns, peeled and deveined
1 tbsp vegetable oil
2 stalks lemongrass, smashed
4 kaffir lime leaves, torn
2 bird’s eye chillies, sliced (adjust to taste)
4 cups chicken stock
200g mushrooms, sliced
2 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
100g cherry tomatoes, halved
Fresh coriander leaves, to garnish
Lime wedges, to serve
Steps
In a large pot, heat the vegetable oil over medium heat. Add the smashed lemongrass, kaffir lime leaves, and bird’s eye chillies. Cook for 1-2 minutes until fragrant.
Add the chicken stock to the pot and bring to a simmer. Let it cook for 5-7 minutes to allow the flavours to infuse.
Stir in the fish sauce, sugar, and lime juice. Adjust the seasoning to taste, then add the mushrooms and tomato. Simmer for another 3-4 minutes until the vegetables are tender.
Add the banana prawns to the pot and cook for 2-3 minutes, or until the prawns are pink and cooked through.
Remove the soup from the heat and discard the lemongrass and lime leaves. Ladle the soup into bowls and garnish with fresh coriander. Serve immediately.
