Easy Tom Yum Recipe -

5 from 1 vote

Easy Tom Yum Recipe

Unlock the secrets of the perfect Tom Yum soup! Discover the art of crafting this iconic Thai dish with fresh ingredients and expert techniques. Explore regional variations and more in our culinary journey

Course Lunch, Midweek Meals, Main Course, Dinner

Cuisine Vegetarian, Thai, Takeaway, Asian, 30 minutes plus

Keyword spicy, asian, easy cooking, easy recipe, easy meals, chilli, soup, mid-week, 30 Minutes Plus

Prep Time 10

Cook Time 30

Servings People

Calories 332kcal

Cost Under £4.50

Ingredients

500-600 g Raw Prawns Pealed and heads removed (and reserved)
2 Onions chopped
200 g Button Mushrooms Sliced
200-225 g Tomatoes chopped
150 ml Coconut Milk
3-4 Red Chillies thinly sliced
30 g Galangal Peeled and sliced
3 Lemon Grass Stalks sliced lengthways
10 Lime Leaves
8 tbsp Fish Sauce
6 tbsp Lime Juice
1 Chicken Stock Cube
1 Large Handful Coriander chopped

Instructions

Preparing the Flavourful Base

Begin by taking a large saucepan and placing it over high heat.
Pour in 2.5 litres of water, and add the onion, tomato, chilli, galangal, lemongrass, prawn heads, and a chicken stock cube.
2 Onions, 200-225 g Tomatoes, 3-4 Red Chillies, 30 g Galangal, 3 Lemon Grass Stalks, 1 Chicken Stock Cube
Give it a good stir and let it come to a vigorous boil
Once it's boiling, reduce the heat to medium and allow it to simmer for approximately 20 minutes, giving time for the liquid to reduce

Straining and Enhancing the Broth

Carefully strain the hot and aromatic broth into a generously-sized heatproof bowl or jug, separating it from the prawn heads which you can now discard.
Return the strained mixture of vegetables and herbs to the saucepan.
Pour the richly flavoured broth back into the saucepan, and add the mushrooms and fragrant lime leaves.
200 g Button Mushrooms, 10 Lime Leaves
Cook this delightful concoction for around 3 minutes or until the mushrooms have softened to perfection.

Bringing it All Together

Start by adding a tablespoon of sugar, which will balance the flavours beautifully.
150 ml Coconut Milk, 6 tbsp Lime Juice
Next, introduce the fish sauce, lime juice, creamy coconut milk, and succulent prawns.
500-600 g Raw Prawns
Allow the soup to return to a gentle boil and cook for an additional 1-2 minutes until the prawns have reached their ideal level of doneness. Add the fish sauce
8 tbsp Fish Sauce
Once you've achieved the desired consistency and flavour, remove the saucepan from the heat. Don't forget to remove the lemongrass, ensuring your diners enjoy a smooth and enjoyable dining experience
If you crave an extra touch of heat and sweetness, consider stirring in Thai chilli jam (if desired).As a final flourish, scatter some fresh coriander over the top, adding a burst of freshness and colour to your Tom Yum soup, if you're inclined. Serve and savour the delights of this delectable Thai classic
1 Large Handful Coriander

Nutrition