Tom Yum Soup
A bright, spicy, aromatic Thai soup with chicken, prawns and creamy coconut milk.
Servings: 4 people
Pin Recipe
Ingredients
- 1 litre water
- 2 lemon grass stalks crushed and divided
- 4 to 5 small onions crushed
- 3 Thai chillies
- Thai ginger slices
- 2 tbsp dried anchovies washed
- 1 tbsp tom yum paste
- 250 g boneless chicken
- 4 to 5 mushrooms sliced
- 2 tsp fish sauce
- 250 g prawns
- 1 tsp salt or to taste
- 4 to 5 carrot slices
- 1 tsp sugar
- 1/4 cup thick coconut milk
- Lemon zest tiny pinch
- Coriander leaves
Instructions
- Boil lemon grass bottoms, onions, chillies, ginger and washed anchovies in 1 litre water for 15 minutes.
- Add lemon grass tops and boil 5 minutes. Strain.
- Return stock to pot and dissolve 1 tbsp tom yum paste using a strainer.
- Add chicken and mushrooms and cook till chicken is done.
- Add fish sauce, prawns, salt, carrots, sugar, and fresh lemon grass. Boil 5 minutes only.
- Switch off heat and add coconut milk.
- Finish with lemon zest and coriander.
- Serve hot.