Tom yum prawn soup

Name: Tom yum prawn soup
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 220 g Raw peeled prawns; 150 g Mushrooms; 750 g Water; 25 g Lemongrass; 15 g Galangal; 2 g Makrut lime leaves; 8 g Fresh chilli; 25 g Fish sauce; 35 g Lime juice; 100 g Tomato; 8 g Fresh coriander; 5 g Sugar

A clear, hot and sour broth scented with lemongrass and lime.

Estimated total time: 30 minutes2 portionsAbout 160 kcal per portion

Tom yum — real photograph of the prepared dish — Photo: Takeaway · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display. Photo depicts shrimp tom yum.

Ingredients for 2 portions

220 g Raw peeled prawns
150 g Mushrooms
750 g Water
25 g Lemongrass
15 g Galangal
2 g Makrut lime leaves
8 g Fresh chilli
25 g Fish sauce
35 g Lime juice
100 g Tomato
8 g Fresh coriander
5 g Sugar

Method

Bruise lemongrass and cut into large pieces. Slice galangal. Bring water to a simmer with both aromatics and lime leaves for 10 minutes.
Add quartered mushrooms, tomato wedges and crushed chilli; simmer for 5 minutes.
Add prawns, fish sauce and sugar and simmer for 3–4 minutes until prawns are opaque and cooked through.
Remove from heat and stir in lime juice and coriander. Remove or leave aside the tough aromatics before eating.

A clear-broth version; some photographed versions contain chilli paste or milk. Tough aromatics are counted conservatively although discarded.

ต้มยำกุ้ง

Allergens and ingredient checks

Listed allergens: crustaceans, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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