Tom Yum Kung with wild prawns and thai basil

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Ingredients

Method

2 tbsp red curry paste
1 lemongrass stalk, crushed and chopped
1 tbsp peeled and sliced fresh galangal root
3 kaffir lime leaves
250ml / 8fl oz / 1 cup coconut milk
1 litre / 1 ¾ pints / 4¼ cups shellfish stock
350g / 12oz MSC certified large raw prawns (shrimp), peeled and deveined
150g / 5oz sugar snap peas, ends and edges trimmed
200g / 7oz oyster mushrooms, sliced
100g / 3½ oz bean sprouts
handful of Thai basil leaves, coarsely chopped
handful of coriander (cilantro) leaves, coarsely chopped
1 small red chilli (chile), deseeded, thinly sliced
1 lime, cut into wedges
groundnut (peanut) oil for frying
salt

When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.

Prawns (shrimp) have a strong enough flavour to cope with the addition of fiery Asian root spices like the galangal and ginger from the red curry paste. While the meaty texture works well with the creaminess of the coconut milk. Tom Yang Kung is super-quick to make and packed with flavour.

Heat a little groundnut (peanut) oil in a large pan over a medium-high heat, add the curry paste and fry for 1 minute.
Add the lemongrass, galangal, lime leaves, coconut milk and stock.
Bring to the boil and add the prawns (shrimp) and sugar snap peas,
Turn the heat down to low and leave to simmer for 3 minutes.
Lastly add the oyster mushrooms and cook for a further 3 minutes.
Season with salt and pepper to taste.

Serving instructions

Ladle the soup into four bowls and serve topped with the bean sprouts, Thai basil, coriander (cilantro) and chilli (chile) slices.

Accompany with lime wedges to squeeze over.

Photo credit: David Loftus

Recipes taken from Bart’s Fish Tales by Bart van Olphen, published by Pavilion Books.

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When is Big Blue Future New Zealand?

Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.

Big Blue Future New Zealand is year-round. After all, our ocean needs protection more than ever!

Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:

Sea Week, 5-13 March
World Penguin Day, 25 April
World Ocean Day, 8 June
Shark Awareness Day, 14 July
World Fisheries Day, 21 November
International Antarctic Day, 1 December

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