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Tom yum soup

Name: Tom yum soup
Total time: 30 min
Ingredients: chicken stock 750ml; lemongrass 1, bashed; ginger a thumb-sized piece, thinly sliced; bird's-eye chilli 1, halved; garlic 2 cloves, bashed; lime leaves 2 torn, 1 thinly sliced to serve (see notes below); plum tomatoes 2, roughly chopped; button mushrooms 125g, quartered; raw peeled prawns 150g; soft light brown sugar 1 tbsp; lime 1, juiced; fish sauce 1 tbsp

30 minutes
serves 2
Easy

Check out our quick and easy tom yum soup recipe with crunchy peeled prawns, punchy chillies and soft button mushrooms

Published: September 11, 2018 at 4:01 pm

Ingredients

chicken stock 750ml
lemongrass 1, bashed
ginger a thumb-sized piece, thinly sliced
bird's-eye chilli 1, halved
garlic 2 cloves, bashed
lime leaves 2 torn, 1 thinly sliced to serve (see notes below)
plum tomatoes 2, roughly chopped
button mushrooms 125g, quartered
raw peeled prawns 150g
soft light brown sugar 1 tbsp
lime 1, juiced
fish sauce 1 tbsp

Method

Step 1

Put the chicken stock into a pan over a medium heat and bring to the boil. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves, turn down and simmer gently for 15 minutes. Add the tomatoes and mushrooms, and simmer for 5 minutes.
Step 2

Tip in the prawns and simmer for 4-5 minutes or until pink, then remove from the heat. Take out the lemongrass, lime leaves and garlic, and discard. Season with the sugar, lime juice and fish sauce, and serve with the sliced lime leaf.