Tom yum (hot & sour) soup with prawns

Tom yum (hot & sour) soup with prawns

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(8 ratings)

Prep: 15 mins Cook: 8 mins

Easy

Serves 2
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode

Nutrition and extra info

Nutrition: per serving

  • kcal90
  • fat1g
  • saturates0g
  • carbs5g
  • sugars1g
  • fibre2g
  • protein17g
  • salt5.8g
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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 leaf, torn
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 6 large prawn, shelled
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 tbsp Thai fish sauce
  • 6 small green chilli, chopped
  • 4 tbsp lime juice

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.

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Comments, questions and tips

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Comments (16)

traceynewton's picture

Really tasty although a little salty - I used 2 stock cubes dues to the amount of stock needed so will try with one next time.

debluvsfood's picture
5

Loved this soup, put pieces of left-over duck in it ( duck not low-fat :) ) I will definitely make this soup again., especially as it is getting colder outside. It's low-fat, tastes great, and hot and spicy, all I need.

GrandmaFunk's picture

This is awful. I've tasted lots of beautiful clear soups in Thailand, but none like this. I went to a Thai supermarket to get authentic ingredients, but the result was inedible.

somtam's picture

I am sorry but this is not authentic as quoted, I live in Thailand, I both make this & eat it in restaurants on a regular basis. Chicken stock would never be used. The stock for the soup is made from the prawn heads & shells. Straw mushrooms & onions are always added along with the odd tomato & always red chillies not the green quoted.

minuit's picture

Yes, this recipe tasted very authentic! Nice and spicy. I swapped prawns for chicken which also works. Will definitely make again!

suzeintynemouth'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
2

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
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
4

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 (0)

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Tips (1)

lsudaw's picture

We bulked this out into an evening dinner with a lot of mushrooms, a single tomato (chunked) and some noodles. We also sweetened it a bit with sugar. It was lovely and balanced.

Next time we'll try raw prawns, keeping the shells in the broth to get a fishier flavour.