Tom Yum Soup
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Tom Yum Soup

Tom Yum Soup

Ingredients

Method

  • 1 litre chicken stock
  • 300ml water
  • 6 bashed lemongrass stalks
  • 4 coriander roots, crushed
  • 110g sliced galangal
  • 8 tomatoes, quartered
  • 6 kaffir lime leaves
  • 1 lime, juice only
  • 3 sliced red chillies
  • 75ml fish sauce
  • 75g brown sugar or palm sugar
  • 12 raw king prawns, shelled and halved
  • 2 chicken breasts, cut into chunks
  • Bring the stock and water together in a pan to boil. Add the coriander, galagal, lemongrass, tomatoes, lime juice, lime leaves and red chillies, and simmer for 20 mins. Add sugar and fish sauce to taste, then remove from the heat.
  • Transfer 250ml of the stock into a separate pan, bring to the boil and add the chicken pieces. Simmer for 2 mins, then add the prawns and simmer for 2 mins more, or until cooked through. Serve in bowls garnished with coriander and a lime wedge.
60 mins
4 serving

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