Tom Yum Soup Recipe
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 prawns and mushrooms.
Servings 2 Servings
Calories 595kcal
Ingredients
- 250 g Large Prawns 9oz
- 50 g Tom Yum Paste 2½-3 tablespoon
- 500 ml Chicken Stock 2 Cups
- 2 Spring Onions
- 1 Garlic Clove
- 35 g Ginger 1 Thumb Sized Piece
- 100 g Mushrooms 1⅓ Cup
- 165 ml Coconut milk ⅔ Cup
- 1 tablespoon Fish Sauce
- 1 teaspoon Brown Sugar
- 1 teaspoon Cooking Oil
- 1 Medium Tomato 125g
- 1 tablespoon Lime Juice
- 1 Red Chilli Pepper
- 1 Handful Chopped Coriander
Instructions
- 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 (just under ½") 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 cook 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.
Video
Nutrition
Serving: 1 | Calories: 595kcal | Carbohydrates: 49g | Protein: 44g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Cholesterol: 271mg | Sodium: 2836mg | Fiber: 16g | Sugar: 11g
