Go Back

Tom Yum Soup Recipe

Print Recipe Pin Recipe
Ingredients Method Video

Ingredients
  

  • 300 g / 10oz whole prawns / shrimp with heads and shells on Note 7
Broth:
  • 3 cup 750 ml water
  • 1/2 cup 125 ml chicken stock/broth , low sodium
  • 2 stalks of lemongrass outer layers peeled(Note 1)
  • 1.5 cm / 3/5" piece of galangal cut into 4 slices (Note 2)
  • 5 kaffir lime leaves torn roughly (Note 3)
  • 2 Thai or birdseye chillies Note 4
  • 3 garlic cloves
Soup Add Ins:
  • 120 g / 4oz oyster mushrooms
  • 1 roma tomato cut into wedges
  • 1/2 white onion medium sized, cut into wedges about 1 cm thick
  • 1 tsp sugar
  • 3 tbsp fish sauce Note 5
  • 3 tbsp lime juice
  • Coriander/cilantro for garnish

Method
 

Broth:
  1. Peel the prawns. Place heads and shell in pot, reserve meat.
  2. Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
  3. Crush kaffir lime leaves with your hands. Add into pot.
  4. Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  5. Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
Finish Soup:
  1. Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
  2. Add prawns, simmer 2 minutes or until just cooked.
  3. Stir in sugar and fish sauce, simmer for 1 minute.
  4. Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).

Video