Sweet potato and prawn tom yam soup

  • serves 2
  • Easy

Low fat and full of flavour, this Thai soup promises to nourish as well as deliver a hot chilli kick. Prawns and sweet potato are teamed with lemongrass, chilli and limes with a dash of distinctive tom yam paste to create a midweek meal to serve two.



  • chicken stock 700ml
  • tom yam paste 4 tsp
  • lemongrass 1 stalk, trimmed and cut in half lengthways
  • lime leaves 3
  • sweet potato 1, peeled and cubed
  • limes 2, 1 juiced and 1 cut into wedges
  • button mushrooms 6, halved
  • red chilli 1, de-seeded and sliced (optional)
  • raw prawns 200g
  • coriander a handful, chopped


  • Step 1

    Put the stock, tom yam paste, lemongrass and lime leaves in a large pan and bring to a simmer. Tip in the sweet potato and cook until tender for about 8 minutes.

  • Step 2

    Add the lime juice, mushrooms, chilli and prawns. Simmer until prawns are cooked through. Ladle into bowls and serve with a scattering of coriander and extra lime wedges for squeezing.

Nutritional Information

  • Kcals 203
  • Carbs 25.2g
  • Protein 20.6g
  • Fat 3g
  • Salt 3.49g
  • Fibre 3g