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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Classic Tom Yum Soup

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This spicy Thai soup is so full of flavour, it’s no wonder it’s a restaurant favourite. With chilli, lemongrass, lime leaves and galangal to add aroma to the broth. Toss in some prawns, tomatoes and mushrooms to add depth of flavour. Best of all, this soup is ready to serve in just a few minutes, for a quick midweek meal or a light weekend lunch.

WATCH THIS RECIPE

CLASSIC TOM YUM SOUP

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

3 birds’ eye chillies, roughly chopped

1 stalk lemongrass, sliced

5cm (2 inch) piece galangal, sliced 

3 kaffir lime leaves, stems removed

200g (7oz) peeled and deveined prawns

80g (3oz) cherry tomatoes, halved

100g (3.5oz) mushrooms

4 tbsp lime juice

3½ tbsp fish sauce

3 tsp white sugar

3 stalks coriander (cilantro), leaves and stems roughly chopped

Steps

Use a mortar and pestle to lightly bruise the chillies. Set aside for later.

Place 3 cups of water, lemongrass, galangal and kaffir lime leaves in a saucepan over high heat. Bring to the boil. Then add the prawns, tomatoes and mushrooms. Reduce the heat to medium and simmer for 2-3 minutes or until prawns are cooked through. Remove from heat.

Stir through the bruised chillies, fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste. The flavour should be tangy, salty and spicy.

Just before serving, stir through the coriander.

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