Tom yum soup is one the quickest and most flavour packing soups out there. Once all ingredients are prepared it’s just 15 mins before you’re scolding your overeager mouth on the spoon. It’s great for a quick dinner, or make a big batch at the start of the week and you have a great work lunch.
Tom yum translates to hot and sour and it’s these spicy and zesty flavours that contribute to the soups restorative benefits. If you’re feeling snuffly as winter draws in, this recipe is sure to clear the cobwebs. You can make this dish as hearty or light as you like. For hungry mouths try adding noodles to bulk the dish out. We’ve made it quite simply below but adding pak choi or spinach and bean sprouts bring a great crunching texture to the soup. We recommend using raw prawns here, if you can’t get your hands on them and only had ready cooked, make sure you add these closer to the end so they don’t become tough.
- 700ml fish stock
- 1 lemongrass stalk, bruised and cut into large pieces
- 1 cm on ginger (grated)
- 6 coriander stems, bruised and chopped plus leaves to garnish
- 1 clove of garlic (grated
- 3 lime leaves, torn
- 2 spring onions chopped
- 6 large raw prawns
- 2 large tomatoes
- 2 lemongrass stalks bruised and chopped
- 4 dried shitake mushrooms
- 4 chesnut mushrooms
- 2 red chilli sliced
- 3 tbsp Thai fish sauce
- 1 lime
- Bring the stock to a boil in a medium-sized saucepan. Add the dried mushrooms and leave to simmer for 10 minutes.
- Next add the lemongrass, ginger, coriander roots, chestnut mushrooms and lime leaves, then simmer for 2 mins.
- Add the prawns, fish sauce, tomatoes, chilly 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, spring onions and serve.