Tom yum soup with prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g onionsroughly chopped
- 150g tomatoesroughly chopped
- 20g red chillisliced
- 15g galangalpeeled and sliced
- 2 lemongrass stalksbashed
- 270g whole raw king prawnspeeled and deveined, heads removed and reserved
- 1 chicken stock cube
- 120g oyster mushroomssliced
- 8 lime leaves
- 5 tsp fish sauce
- 5 tsp lime juice
- 70ml Thai coconut milk
- 1 tbsp Thai chilli jam(optional)
- small handful of corianderroughly chopped (optional)
Nutrition: Per serving
- kcal247low
- fat7glow
- saturates5g
- carbs24g
- sugars19g
- fibre3g
- protein20ghigh
- salt6.35g
Method
step 1
Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.
step 2
Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.
step 3
Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.
