Tom Yum Soup

Ingredients

• 12 prawns, peeled
• 1.2 litres stock
• 2 lemongrass stalks, bruised
• 4 lime leaves
• 3 slices galangal or ginger
• 200g mushrooms, sliced
• 2-3 chillies, crushed
• 2 tbsp fish sauce
• Juice of 2 limes
• 1 tsp sugar
• Fresh coriander

Instructions

1. Simmer the stock with lemongrass, lime leaves and galangal for 10 minutes.
2. Add the mushrooms and chilli; cook 3 minutes.
3. Drop in the prawns and cook until pink.
4. Take off the heat and season with fish sauce, lime juice and sugar.
5. Finish with coriander.

Serving suggestions

• Serve hot as a starter or light meal.

Storage & reheating

Best fresh; the aromatics fade overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions