Tom-Yum Soup

  • 21 Jan - 27 Jan, 2023
  • Mag The Weekly
  • Cookery


· 750 ml chicken stock

· 1 lemongrass, bashed

· A thumb-sized piece ginger, thinly sliced

· 2-3 bird's-eye chillies, halved

· 2 cloves garlic, bashed

· 2 torn lime leaves, 1 thinly sliced to serve

· 2 plum tomatoes, chopped

· 125 g button mushrooms, quartered

· 150 g raw peeled prawns

· 1 tablespoon soft light brown sugar

· 1 lime, juiced

· 1 tablespoon fish sauce


Put the chicken stock into a pan over a medium heat and bring to the boil. Add in the lemongrass, ginger, chillies, garlic and torn lime leaves, turn down and simmer gently for 15 minutes. Add the tomatoes and mushrooms, and simmer for five minutes. Tip in the prawns and simmer for five minutes or until pink, then remove from the heat. Take out the lemongrass, lime leaves and garlic, and discard. Season with the sugar, lime juice and fish sauce, and serve with the sliced lime leaf.