Tom yum (hot & sour) soup with prawns

Seafood · Thai classic.

Ingredients

• 700ml Chicken Stock
• 1 Lemongrass
• 5 Slices Galangal
• 6 Coriander
• 3 Makrut lime leaves
• 6 King Prawns
• 3 tablespoons Fish Sauce
• 6 small Green Chilli
• 4 tablespoons Lime juice

Method

1. Bring to a boil — Bring the stock to a boil in a medium-sized saucepan.
2. Simmer — Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
3. Bring to a boil — Add the prawns, fish sauce, chillies and lime juice, then return to the boil.
4. Serve — Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.

More Thailand recipes

• Pad Thai
• Green Curry
• Tom Yum Goong
• Mango Sticky Rice
• Som Tam
• Massaman Curry