Olive Magazine
Tom Yum Soup with Prawns

Tom yum soup

Published: September 11, 2018 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal193
fat1.3g
saturates0.6g
carbs15.7g
sugars13.1g
fibre3.4g
protein27.8g
salt3.6g
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Ingredients

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

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.

You can buy fresh kaffir lime leaves from Asian grocers or large supermarkets, or frozen in packs from large supermarkets.


For more ways to use prawns in your cooking, click here...

Prawn Caldine Curry Recipe
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