Shrimp Tom Yum in Coconut Water

Shrimp Tom Yum in Coconut Water
Author: 
Recipe type: Soup
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This delicious soup uses coconut water as a base rather than water or stock, making it extra healthy and flavorful.
Ingredients
  • 4 Cups Coconut Water
  • 2 Stalks Fresh Lemongrass
  • 3 Small Slices Fresh Galangal (or ginger)
  • 4 Tablespoons Fish Sauce
  • 4 Tablespoons Lime Juice
  • 3 Fresh Mushrooms
  • 1 Tablespoon Prik Pao
  • 12 Large Shrimp
  • 7 Grape Tomatoes
  • 1 Shallot, Quartered
  • 3 Sliced Leaves Fresh Kaffir Lime Leaves
  • 4 Fresh Thai Chili Peppers
  • Fresh Cilantro for Garnish
Instructions
  1. Wash the prawns and shell them without removing the tails.
  2. In a medium pot heat coconut water add lemongrass, galangal (or ginger), fresh chile, shallot, tomatoes and lime leaves.
  3. Bring it to a boil then add mushrooms and shrimps.
  4. Wait until its back to a boil then season with fish sauce, prik pao and lime juice.
  5. Remove from heat.
  6. Serve garnished with cilantro.