Tom Kha Gai soup is a version of the popular Thai hot and sour seafood soup Tom Yum. This version uses coconut milk as a creamy element to cut through the heat. Delicious with a glass of 2024 La Motte Sauvignon Blanc.

Prep time: 15 mins /Cook time: /20 mins /Serves: 4

You will need:

–      16 medium shell-on prawns

–      30ml Tom Yum paste

–      30ml neutral oil (avocado/coconut/macadamia)

–      1 stick lemongrass

–      2 thick slices of fresh ginger/galangal

–      1 litre fish or vegetable stock, strained

–      1x 400ml tin coconut milk/cream

–      16 to 20 cherry tomatoes

–      15 button mushrooms, halved

–      50ml fresh lime juice

–      Thinly sliced fresh chilli

–      Coriander

–      Lime slices, for serving

Method:

Clean and devein the prawns. Heat half the neutral oil in the base of a pot and add half the Tom Yum paste. Stir-fry the prawns in the paste until just cooked. Remove the prawns from the pot and take off the head and shells from all except 4. Return the prawn heads and shells to the pot and add in the lemongrass and ginger. Pour over the stock and simmer the mixture for 10 minutes. Strain the liquid and set aside. Fry the sliced shallot in the neutral oil until soft but not browned. Return the infused stock to the pot along with the remaining Tom Yum paste, coconut milk, cherry tomatoes and mushrooms. Cook on high until the vegetables are al dente. Add the prawn meat, switch off the heat and stir through the lime juice to taste. 

Divide the soup between 4 bowls and garnish each with a whole head-on prawn, chopped chilli, coriander and lime slices.