Tom yum (hot & sour) soup with prawns

Tom yum (hot & sour) soup with prawns

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(11 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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26th Oct, 2016
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.
15th Nov, 2015
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.
24th Jan, 2015
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.
17th Jul, 2014
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.
1st Jul, 2014
Yes, this recipe tasted very authentic! Nice and spicy. I swapped prawns for chicken which also works. Will definitely make again!
23rd Mar, 2014
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!!
8th Oct, 2013
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.
6th Apr, 2013
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.
3rd Jul, 2012
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.
21st May, 2012
Excilent Dish I love the simplisity and wow big flavour.


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24th Apr, 2014
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.
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