Tom yum (hot & sour) soup with prawns
- John Torode
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Serves 2
Easy
Prep: 15 mins
Cook: 8 mins
A star rating of 4.2 out of 5.14 ratingsRate
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An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
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Ingredients
Nutrition
Units:
MetricUS
-
700ml chicken stock
-
1 lemongrass
stalk, bruised and cut into large pieces
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5 thick slices galangal
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3 coriander
roots or 6 stems, bruised, plus leaves to garnish
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3 lime leaves
torn
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6 large prawns
shelled
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3 tbsp Thai fish sauce
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6 small green chillies
chopped
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4 tbsp lime juice
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Nutrition: per serving
-
kcal90
low
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fat1g
low
-
saturates0g
-
carbs5g
-
sugars1g
-
fibre2g
-
protein17g
-
salt5.8g
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Method
-
step 1
Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
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step 2
Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
Recipe from Good Food magazine, February 2012
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A star rating of 4.2 out of 5.14 ratings
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