Tom Yum Soup

Name: Tom Yum Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 1L chicken or prawn stock; 400g large raw prawns, peeled (shells reserved); 3 stalks lemongrass, bruised and cut into 5cm pieces; 5 slices galangal or ginger; 6 kaffir lime leaves, torn; 4 bird's eye chillies, bruised; 3 tbsp fish sauce; 3 tbsp lime juice; 1 tsp palm sugar; 200g oyster mushrooms, torn; handful fresh coriander

Thailand

Tom yum is considered one of Thailand's national dishes and has spread across Southeast Asia. The name means 'boiling' (tom) and 'mixed' (yum) — a reference to the cooking method.

Thailand's bold, sour-hot prawn soup — broth perfumed with lemongrass, galangal and kaffir lime, spiked with chilli and lifted with lime juice. Restorative and electric.

Prep

15 mins

Cook

20 mins

Difficulty

Easy

Calories

280 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1Lchicken or prawn stock

400glarge raw prawns, peeled (shells reserved)

3 stalkslemongrass, bruised and cut into 5cm pieces

5 slicesgalangal or ginger

6kaffir lime leaves, torn

4bird's eye chillies, bruised

3 tbspfish sauce

3 tbsplime juice

1 tsppalm sugar

200goyster mushrooms, torn

handfulfresh coriander

Method

Simmer prawn shells in stock for 10 minutes. Strain and discard shells.

Add lemongrass, galangal, kaffir lime leaves and chillies to the stock. Simmer 5 minutes.

Add mushrooms and cook 2 minutes.

Add prawns and cook until just pink, about 2 minutes.

Season with fish sauce, lime juice and palm sugar. The balance should be sour, salty, spicy and slightly sweet.

Serve immediately topped with fresh coriander.

Chef's Tip

The aromatics — lemongrass, galangal, kaffir lime — are for flavour only. Don't eat them. Their role is purely to perfume the broth during cooking.

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Tom Yum Soup

Ingredients

Method

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