Home
Recipes
Tom yum soup with prawns

Tom yum soup with prawns in two bowls

Tom yum soup with prawns

Name: Tom yum soup with prawns
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 200g onions roughly chopped; 150g tomatoes roughly chopped; 20g red chilli sliced; 15g galangal peeled and sliced; 2 lemongrass stalks bashed; 270g whole raw king prawns peeled and deveined, heads removed and reserved; 1 chicken stock cube; 120g oyster mushrooms sliced; 8 lime leaves; 5 tsp fish sauce; 5 tsp lime juice; 70ml Thai coconut milk; 1 tbsp Thai chilli jam (optional); small handful of coriander roughly chopped (optional)

Marni Xuto

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.15 ratingsRate

loading...

Enjoy an impressive homemade Thai tom yum soup that's healthy and easy to make – it's vibrant, fresh and full of flavour

Egg-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy vegetarian chilli

A star rating of 4.5 out of 5.109 ratings

Chilli paneer

A star rating of 4.5 out of 5.15 ratings

Ukrainian pork rib borsch

A star rating of 3.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

200g onions

roughly chopped
150g tomatoes

roughly chopped
20g red chilli

sliced
15g galangal

peeled and sliced
2 lemongrass stalks

bashed
270g whole raw king prawns

peeled and deveined, heads removed and reserved
1 chicken stock cube
120g oyster mushrooms

sliced
8 lime leaves
5 tsp fish sauce
5 tsp lime juice
70ml Thai coconut milk
1 tbsp Thai chilli jam

(optional)
small handful of coriander

roughly chopped (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal247

low
fat7g

low
saturates5g
carbs24g
sugars19g
fibre3g
protein20g

high
salt6.35g

Method

step 1

Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.
step 2

Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.
step 3

Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.

Recipe tips

Keep the stirring to a minimum, because the seafood flavour could easily take over the lovely fresh, herby fragrance.

“Tom” means boil and “yum” means spicy mix. This delightful soup has got hot and sour flavours with fragrant fresh herbs and spices.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now