Thai Tom Yum Soup

Ingredients

• 1 litre stock or water
• 300g prawns, peeled (keep shells for stock)
• 2 lemongrass stalks, bruised
• 1 thumb galangal (or ginger), sliced
• 5 lime leaves, torn
• 5 Thai bird chillies, smashed
• 200g mushrooms, halved
• 3 tbsp fish sauce
• Juice of 2 limes
• 2 tomatoes, wedged
• Coriander
• Optional: 2 tbsp tom yum paste, 100ml coconut milk for creamy version

Instructions

1. Simmer the prawn shells in stock for 10 minutes; strain.
2. Return to the pot with lemongrass, galangal, lime leaves, chillies and mushrooms.
3. Simmer 5 minutes.
4. Add tomato and prawns; cook 3 minutes.
5. Off the heat, add fish sauce and lime juice.
6. Top with coriander.

Serving suggestions

• Tom yum should be sour, salty, spicy, sweet — taste and adjust.

Storage & reheating

Best fresh.

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