Tom Yum soup

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 2
    chicken or fish stock
  • 2
    stalks lemongrass, bruised
  • 8
    (or more) dried lime leaves, halved
  • 1
    x 5 cm piece fresh ginger, sliced
  • 2
    cloves garlic, sliced
  • 3
    small red chillies, seeded and chopped
  • 75
    fish sauce
  • 60
    lime juice
  • 250
    baby mushrooms
  • 3
    fresh tomatoes, cut into wedges
  • 8
    queen prawns, deveined (heads and shelling are optional)
  • 4
    spring onions, chopped
  • 125
    fresh coriander, torn


Bruise lemongrass with the blunt end of a knife and place in pot, with stock, lime leaves, ginger and garlic.
Bring to the boil and simmer gently for about five minutes, until the lemongrass changes colour and the stock smells fragrant.
Remove lemongrass and lime leaves.
Add fish sauce, lime juice, mushrooms and tomatoes.
Cook at a gentle boil for five minutes. Add prawns and spring onions and cook until the prawns turn pink and are just cooked ? about four to five minutes.
Stir in coriander, adjust seasoning and serve piping hot.

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