Tom yum (hot & sour) soup with prawns

Tom yum (hot & sour) soup with prawns

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(10 ratings)

Prep: 15 mins Cook: 8 mins


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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  • 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
    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 prawns, shelled



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

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


  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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7th May, 2012
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!!!!
20th Feb, 2012
I'm recommending this recipe to friends and family members who are suffering with colds/coughs - works wonders!
30th Jan, 2012
Jill, You can use normal root ginger instead.
30th Jan, 2012
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
14th Aug, 2013
Ginger should do just fine
26th Jan, 2012
Made this with chicken and added 1 tbs green thai curry paste.....beautiful


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