Tom Yum Soup

A hot and sour Thai soup with fragrant lemongrass, galangal, kaffir lime leaves, mushrooms and prawns, finished with chilli and fresh lime juice.

Recipe Details

• Course: Starter, Soup
• Cuisine: Thai
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Difficulty: Easy
• Tags: Thai, Tom Yum, Soup, Prawns, Shrimp, Spicy, Hot and Sour, Lemongrass, Lime

Ingredients

• 1 litre chicken stock, or vegetable stock for a vegetarian version
• 2 stalks lemongrass, cut into 5cm pieces and lightly crushed
• 4-5 slices galangal, or ginger as a substitute
• 4-5 kaffir lime leaves, torn
• 200g prawns, peeled and deveined
• 150g mushrooms, halved or sliced
• 2-3 Thai red chillies, crushed
• 2 tbsp Thai chilli paste
• 2 tbsp fish sauce, or soy sauce for a vegetarian version
• 1-2 tbsp fresh lime juice
• 1 tsp sugar
• Fresh coriander, for garnish
• Lime wedges, for serving

Method

1. Infuse the Stock

Bring the chicken or vegetable stock to a gentle boil in a large saucepan over medium heat.

Add the lemongrass, galangal and kaffir lime leaves.

Reduce the heat and simmer for 5-7 minutes to allow the aromatics to infuse the stock.

2. Add the Prawns and Mushrooms

Add the prawns and mushrooms to the soup.

Simmer for approximately 3-4 minutes, until the prawns are pink and cooked through.

For a vegetarian version, add the tofu instead and simmer until heated through.

3. Season the Soup

Stir in the Thai chilli paste, fish sauce, lime juice and sugar.

Mix well and taste the soup.

Adjust the lime juice for more sourness or fish sauce for additional saltiness.

4. Add the Chilli

Add the crushed Thai red chillies and adjust the quantity according to your preferred level of heat.

5. Serve

Remove the lemongrass and galangal pieces before serving.

Ladle the soup into bowls and garnish with fresh coriander.

Serve immediately with lime wedges on the side.

Notes

• Lightly crushing the lemongrass helps release its aroma into the stock.
• Galangal gives the soup a more traditional flavour, but ginger can be used as a substitute.
• Add the lime juice towards the end of cooking to keep its fresh, sharp flavour.
• For a vegetarian version, use vegetable stock, tofu and soy sauce instead of chicken stock, prawns and fish sauce.