Tom Yum Soup is a Thai hot and sour soup that is quick to cook, easy to prepare & tastes fantastic as a starter or a light main course meal.
When I say quick, it takes just 10 minutes to prepare, 5 if you are in a hurry, and just 10 minutes to cook!
Thai Hot and Soupr Prawn Soup
I love cooking with prawns and I always have some in the freezer. They are a wonderful ingredient that can be used in a huge variety of cuisine types to create an easy and quick but special meal.
Tom yum soup is a much-loved dish and this recipe takes the hot, sweet, sour and salty flavours of the region and gives them my interpretation.
Traditionally when this dish gets its creamy finish it is thanks to evaporated milk. I’ve tried it and it is not my thing, as a result, I use coconut milk.
It’s quick and easy to cook and weighs in at less than 20 minutes, but tastes like you’ve spent hours in the kitchen!
Frequently Asked Questions
What tom yum paste is best to use?
I usually use one of three brands. Lobo or Maesri are my usual go-to choice as they are readily available and pretty good.
The third is less readily available but it is the best that I have tried and that is Maepranom.
However, use whatever you can get and if needs be add more lemongrass, ginger or galangal and lime to get the balance where you want it to be.
Can I use Thai red curry paste?
Yes, using Thai red curry paste will deliver a great-tasting dish, it will be different but no less tasty!
This is particularly useful if you are not planning to use tom yum paste very often.
Can I store Thai curry pastes?
Yes, they freeze perfectly! Drop them into ice cube trays, freeze and then transfer them to a freezer bag.
They are good for up to 3 months, generally speaking, you will get around 15g of curry paste in a “normal” ice cube tray. Use 3 in each curry or soup for two.
What prawns should I use?
I usually use frozen raw prawns and defrost them by dropping them in a colander and running them under cold water for 5 minutes.
This is made with some size 16-20 prawns, the number refers to how many prawns there are per pound. They are also often sold as “jumbo” prawns.
Can I use pre-cooked prawns?
Yes, again defrost them before dropping them in the sauce, but they only need to be heated through. So add them right at the very end and warm them through.
I tend to eat tom yum soup as a light main course meal and as a result, don’t usually serve it with anything else.
However, it is also wonderful as part of a multi-course meal, you could do the whole grazing thing. Serving it with dishes like my Thai-inspired chicken wings, Thai Tuna fish cakes, and some Poh Pia or Thai spring rolls.
If you wanted a salad, how about my spicy cucumber salad?
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok, I use a large carbon steel wok.
- Chopping board.Kitchen knife.
- Weighing scales and or measuring cups and or spoons.
- Sieve or colander if you need to defrost the prawns quickly.
Tom yum soup is a Thai mainstay with thousands of versions of the recipe out there, this one is mine, characteristically (for me) spicy and warming and packed with shrimp and mushrooms
- 250g (9oz) Large Prawns, defrosted if frozen
- 50g (2½-3 Tbsp) Tom Yum Paste
- 500ml (2 Cups) Chicken Stock
- 2 Spring Onions
- 1 Clove Sliced Garlic
- 30g (Thumb Sized Piece) Ginger
- 100g (1⅓ Cup) Sliced Mushrooms
- 165ml (⅔ Cup) Coconut milk
- 1 Tbsp Fish Sauce
- 1 Tsp Brown Sugar
- 1 Tsp Cooking Oil
- 1 Medium Tomato
- 1 Tbsp Lime Juice
- 1 Red Chilli Pepper
- 1 Handful Chopped Coriander
- Finely slice the chilli.
- Peel and cut the ginger into batons as finely as you can.
- Slice the mushrooms into 3-4mm (⅛") thick slices.
- Cut the spring onions into 1cm long slices.
- Cut the tomato into 8 wedges then deseed them.
- Peel and slice the garlic as finely as you can.
- Heat a wok over a high heat.
- When hot add the oil and the tom yum paste, then fry for 30 seconds.
- Add the garlic and cook for another 30 seconds.
- Pour in the stock and bring to a simmer.
- Add in the ginger, fish sauce, spring onion, mushrooms, tomatoes, and prawns then for 3-4 minutes.
- Add in the sugar and lime juice and stir before adding in the shrimp, mushrooms and tomato and simmer for 3-4 minutes.
- Pour in the coconut milk, lime juice, and brown sugar, stir and cook for a final minute or two.
- Serve with chopped coriander and fresh chilli.
Amount Per Serving: Calories: 595Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 271mgSodium: 2836mgCarbohydrates: 49gFiber: 16gSugar: 11gProtein: 44g
Calorific details are provided by a third-party application and are to be used as indicative figures only.