Tom yum soup
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 750ml chicken stock
- 1 lemongrass, bashed
- a thumb-sized piece ginger, thinly sliced
- 1 bird's-eye chilli, halved
- 2 cloves garlic, bashed
- 2 torn lime leaves, 1 thinly sliced to serve (see notes below)
- 2 plum tomatoes, roughly chopped
- 125g button mushrooms, quartered
- 150g raw peeled prawns
- 1 tbsp soft light brown sugar
- 1 lime, juiced
- 1 tbsp fish sauce
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.
