Could I freeze tom yum soup WITH the prawns already in it, or just fridge and reheat it?!
Answers: My housemate has a maddening habit of buying lots of luscious foodstuffs then leaving them in the fridge until they go off (then leaving them until they smell and I chuck them out) ... a carton of prawns reached its use-by yesterday, so I was thinking of having a quick whiff to see if they're still edible, and IF so, whipping up a quick tom yum soup, then possibly freezing it (though would also be happy to refridgerate it and reheat for lunch). Could I do this, or would the texture of the prawns be completely munched.
A lot of so called fresh prawns in the UK have already been frozen and defrosted, it should say on the rear of the pack, if they have they recommend not refreezing them.
Only prob with reheating prawns is that they can go tough.
Prawns are also particularly good at giving you rather nasty gastric infections and to be honest Id not take the risk.
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yeah u can
You should be fine. Shrimp is one of those seafoods that does okay with freezing. Shrimp are firm enough to take the freezing while fish filets would fall apart.
For example, here in the USA, cooked shrimp is one of the few seafoods you can buy at the meat counter. The shrimp is usually cooked and frozen on-ship or at the cannery and shipped to the local market where it's defrosted.
BTW... it sounds delish.
Flash-frozen raw shrimp in the shell hods together fairly decently (although it loses a lot), but cooked shrimp gets mushy if it's frozen - especially slowly, as home freezing does. I'd eat the shrimp in another dish and freeze the soup. Then steam or boil some shrimp and throw them into the soup when you want to eat it.