Tom yum soup

Recipe from: 22 January 2014
recipes soups seafood healthy

Ingredients 16
Servings 1
Minutes 00:10


Serving Change
  • 750
    good quality or freshly made chicken stock
  • 2-3
    lemon grass stalks - bruised and thinly sliced
  • ½
    handful of coriander roots or stems - bruised (keep the leaves for later)
  • 4
    kaffir lime leaves
  • 5
    thick slices of galangal or fresh ginger
  • 1
    fat clove garlic - chopped
  • 1
    chopped red chilli paste
  • 8
    large prawns with shells intact - cleaned and deveined
  • 2
    medium tomatoes, seeds removed and cut into bite size pieces
  • 125
    button mushrooms - quartered
  • 3
    fish sauce
  • ¼
    lime or lemon juice
  • zest of 2 limes
  • 1
    brown sugar or grated palm sugar
  • 2
    red chillies - seeds removed and finely chopped
  • 2
    green chillies - seeds removed and finely chopped


In a medium pot, add the stock, lemon grass, coriander, lime leaves, galangal, garlic and chilli paste.

Remove the heads off the cleaned prawns and add to the stock mixture. Turn up the heat and simmer for 15 minutes.

Add the tomatoes and mushrooms and simmer for another 10 minutes.  Remove the prawn heads (optional).

Add the prawns tails and remaining ingredients and simmer until prawns are cooked – no more than 2 minutes.

Season to taste with more fish sauce or lime juice and garnish with coriander leaves.

Serve immediately.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.


Read more on: lucky star  |  soup  |  healthy  |  seafood  |  recipes


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