Tom Yum Soup

This quick tom yum soup recipe with prawns is a great choice for a delicious spicy lunch or dinner. It's easy to adapt too. Why not make it without prawns?Or just add noodles or rice to make it more filling!

Course appetiser, Lunch, Soup

Cuisine thai

Prep Time 10

Cook Time 10

Servings

Calories 109kcal

Author Corina Blum

Ingredients

1 tablespoon cooking oil
2 garlic cloves thinly sliced
1 tbsp ginger cut into batons
1 tomato diced
200 g mushrooms sliced
1 ltr stock I used chicken stock but you can use fish or vegetable stock instead
2 tablespoon tom yum paste Check the serving suggestion as different brands can vary in the quantities needed.
2 teaspoon soft brown sugar
1 teaspoon fish sauce or a little extra to taste
1 lime to serve
200 g prawns
15 g coriander leaves roughly chopped

Instructions

Heat the oil in a large saucepan and when it is hot, add the ginger and garlic. Stir fry for a couple of minutes and then add the mushrooms and tomatoes. Continute to stir fry for another 2 minutes.
Pour in the stock and then stir in the tom yum paste and brown sugar.
Bring the soup up to the boil then lower to a simmer and stir in the prawns. Let them simmer for a couple of minutes and then add the fish sauce, most of the coriander and a squeeze of lime juice.
Taste and add extra fish sauce or lime juice if necessary. Serve topped with a little more coriander and a wedge of lime.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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