Chicken and Prawn Tom Yum

Charmaine Lu -

  • 1 litre chicken stock
  • 300ml water
  • 6 bashed lemongrass stalks
  • 4 crushed coriander roots
  • 110g sliced galangal
  • 8 tomatoes, deseeded and quartered
  • 6 kaffir lime leaves
  • 3 small red chillies, sliced
  • 2 limes, juice only
  • 1 tbsp tamarind paste
  • 75ml Thai fish sauce
  • 75g brown sugar
  • 12 raw king prawns, peeled and halved
  • 2 chicken breast fillets, cut into chunks
  • Boil the stock and water in a large pan and add the coriander roots, lemongrass, galangal, tomatoes, lime juice, tamarind, lime leaves and chillies. Simmer for 15 mins to infuse, then season to taste with fish sauce and sugar. Remove from the heat.
  • Transfer about 250ml of the stock to a separate pan and bring to the boil, then toss in the chicken and cook for 2 mins. Add the prawns, cook for 2 mins more or until cooked through. Serve the soup in bowls and top up with more stock if needed. Garnish with coriander and lime wedges - delicious!
1 hr
4 serving