Tom yum (hot & sour) soup with prawns
Serves 2
Easy
Prep:
Cook:
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode
Skip to ingredients
Showing items 1 to 3 of 6
- 700ml chicken stock
- 1 lemongrassstalk, bruised and cut into large pieces
- 5 thick slices galangal
- 3 corianderroots or 6 stems, bruised, plus leaves to garnish
- 3 lime leavestorn
- 6 large prawnsshelled
- 3 tbsp Thai fish sauce
- 6 small green chillieschopped
- 4 tbsp lime juice
Nutrition: per serving
- kcal90low
- fat1glow
- saturates0g
- carbs5g
- sugars1g
- fibre2g
- protein17g
- salt5.8g
Method
step 1
Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
step 2
Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
