Tom yum (hot & sour) soup with prawns

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• Annie Mac

  26 January 2012

  Annie Mac commented on this recipe

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

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• Jill B

  30 January 2012

  Jill B commented on this recipe

  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?

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• Croady

  30 January 2012

  Croady commented on this recipe

  Jill, You can use normal root ginger instead.

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• snaiste

  03 February 2012

  snaiste rated this recipe

  

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• CaroleE

  20 February 2012

  CaroleE commented on this recipe

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

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• Nina

  07 May 2012

  Nina commented on this recipe

  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!!!!

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• McKCooks

  21 May 2012

  McKCooks rated and commented on this recipe

  

  Excilent Dish I love the simplisity and wow big flavour.

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• Alice

  03 July 2012

  Alice rated and commented on this recipe

  

  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.

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• Jen_Atkinson

  06 April 2013

  Jen_Atkinson commented on this recipe

  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.

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• Jen_Atkinson

  06 April 2013

  Jen_Atkinson rated this recipe

  

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 8 mins

Low-fat

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

PER SERVING

90 kcalories, protein 17g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 2g, sugar 1g, salt 5.8 g

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