Tom yum (hot & sour) soup with prawns

Tom yum (hot & sour) soup with prawns

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 2

An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
90
protein
17g
carbs
5g
fat
1g
saturates
0g
fibre
2g
sugar
1g
salt
5.8g

Ingredients

  • 700ml chicken stock
  • 1 lemongrass stalk, bruised and cut into large pieces
  • 5 thick slices galangal
  • 3 coriander roots or 6 stems, bruised, plus leaves to garnish
  • 3 lime leaves, torn
  • 6 large prawns, shelled
  • 3 tbsp Thai fish sauce
  • 6 small green chillies, chopped
  • 4 tbsp lime juice

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
suze2315's picture

Having spent time in Thailand and loving this, this is the closest I've came in the UK to authentic. Tastes amazing!!
If you want it as an evening meal (and not just a lunch time snack) have a bowl of rice with it and add stir fry veg (baby corn, mange tout, button mushrooms etc to the soup) in Thailand a lot of people add cherry tomatoes too.
Also, I just use root ginger, although morrisons has started selling galangal. I find the ginger adds more flavour.
And buy a packet of frozen lime leaves from an Asian supermarket. Don't buy dried ones-they're awful & have no flavour. I've had a bag of freshly frozen ones in my freezer for about a year now and they still taste and smell amazing!- and last forever!
5 stars!!

wilsonc's picture

I've made this loads of times - always goes down well! It's more of a starter than a main meal though. I also chuck in a heaped teaspoon of palm sugar which makes it perfect.

jenniferatkinson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great authentic flavours but my husband and son ordered a take away later in the evening after what they described 'water soup'. I was sated, but evidently it's not enough for men.

alicecoppard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious recipe! Some of the ingredients were slightly hard to source (I used dried galangal and it worked fine in the soup) but it was very quick and easy to make. I served it with small portions of basmati rice to make it a bit more of a decent meal as although it had a delicious flavour there was not much to it.

mckcooks's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excilent Dish I love the simplisity and wow big flavour.

gubli2002's picture

This message is for Jill B. If you're trying to get Galangal which comes from the Ginger family, you either have to find a Thai, Chinese, Vietnamese or Japanese Shop. Fail to have them around your area just use regular fresh Ginger, the taste will come out just fine. Hope this helped!!!!

caroleeld's picture

I'm recommending this recipe to friends and family members who are suffering with colds/coughs - works wonders!

croady's picture

Jill, You can use normal root ginger instead.

bluejay's picture

I like the sound of this and usually find John Torode's recipes work well. Had to look up "galangal" and doubt that it will be easily available in Jersey - any suggestions?

jburton's picture

Ginger should do just fine

tiochfaidh's picture

Made this with chicken and added 1 tbs green thai curry paste.....beautiful

Questions

Tips