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Tom yum (hot & sour) soup with prawns

Tom yum (hot & sour) soup with prawns

A star rating of 4.1 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal90
low infat1g
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 leaves, torn
  • 6 large prawns, shelled
  • 3 tbsp Thai fish sauce
  • 6 small green chillies, chopped
  • 4 tbsp lime juice

Method

  • STEP 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.

  • STEP 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

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Overall rating

A star rating of 4.1 out of 5.12 ratings
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