Tom yum soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 750ml chicken stock
- 1 lemongrassbashed
- a thumb-sized piece gingerthinly sliced
- 1 bird's-eye chillihalved
- 2 cloves garlicbashed
- 2 torn lime leaves1 thinly sliced to serve (see notes below)
- 2 plum tomatoesroughly chopped
- 125g button mushroomsquartered
- 150g raw peeled prawns
- 1 tbsp soft light brown sugar
- 1 limejuiced
- 1 tbsp fish sauce
Nutrition:
- kcal193low
- fat1.3g
- saturates0.6g
- carbs15.7g
- sugars13.1g
- fibre3.4g
- protein27.8g
- salt3.6g
Method
step 1
Put the chicken stock into a pan over a medium heat and bring to the boil. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves, turn down and simmer gently for 15 minutes. Add the tomatoes and mushrooms, and simmer for 5 minutes.
step 2
Tip in the prawns and simmer for 4-5 minutes or until pink, then remove from the heat. Take out the lemongrass, lime leaves and garlic, and discard. Season with the sugar, lime juice and fish sauce, and serve with the sliced lime leaf.
