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Tom Yum Soup

Name: Tom Yum Soup
Yield: 1 serving
Ingredients: 150 gm raw prawns, peeled; 400 ml chicken stock; 1 stalk lemongrass, bruised and cut into 3; 3 slices fresh galangal or ginger; 2 kaffir lime leaves, torn (or zest of ½ lime); 2 tbspn fish sauce; 2 tbspn lime juice; 1 tspn sugar; 1 red chilli, sliced; 6 button mushrooms, halved; Fresh coriander, to serve

Thailand's famous hot and sour prawn soup — fiery, fragrant and intensely flavoured with lemongrass and galangal.

10 min

Prep

15 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

150 gm raw prawns, peeled
400 ml chicken stock
1 stalk lemongrass, bruised and cut into 3
3 slices fresh galangal or ginger
2 kaffir lime leaves, torn (or zest of ½ lime)
2 tbspn fish sauce
2 tbspn lime juice
1 tspn sugar
1 red chilli, sliced
6 button mushrooms, halved
Fresh coriander, to serve

Method

1
Bring the stock to a simmer. Add the lemongrass, galangal and lime leaves.
2
Simmer for to infuse the broth.
3
Add the mushrooms and cook for .
4
Add the prawns and cook for until pink.
5
Stir in the fish sauce, lime juice and sugar. Taste — it should be hot, sour, salty and slightly sweet.
6
Add the chilli, pour into a bowl and scatter with fresh coriander.

Notes

Remove the lemongrass, galangal and lime leaves before eating — they are aromatics, not meant to be chewed.
Balance the hot-sour-sweet-salty flavours to your taste at the table.
For Tom Kha (coconut version), add 100 ml coconut milk at the end.