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Prawn tom yum soup

Prawn tom yum soup recipe

4 ratings

Let this colourful, fragrant tom yum soup recipe transport you to Thailand. This warming soup is delicately-infused with punchy hot and sour flavours which perfectly compliment juicy king prawns. Add shiitake mushrooms, pak choi and a squeeze of lime to this Thai recipe for a great light meal or starter. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 169 calories / serving

Ingredients

  • 1 tsp vegetable oil
  • 2 large tomatoes, deseeded and finely chopped
  • 1 vegetable or fish stock pot, made up to 850ml
  • 2 lemongrass stalks, lightly bashed
  • 2 shallots, finely sliced
  • 20g fresh coriander, finely chopped, stalks separated
  • 1 red pepper, thinly sliced
  • 1 garlic clove, crushed
  • 1 star anise
  • 2 kaffir lime leaves (optional)
  • 75g shiitake mushrooms, halved
  • 1 pak choi, quartered lengthways
  • 165g pack Tesco Finest raw jumbo king prawns
  • 3 tbsp fish sauce
  • 2 spring onions, finely sliced
  • 1 red chilli, thinly sliced
  • 1 lime, halved

Each serving contains

  • Energy

    715kj
    169kcal     8%

  • Fat

    2g 3%

  • Saturates

    0g 2%

  • Sugars

    14g 15%

  • Salt

    4g 67%

of the reference intake
Carbohydrate 16.8g Protein 20.8g Fibre 4.4g

Method

  1. Heat the oil in a large saucepan over a medium-high heat. Add the tomatoes and cook for 3-4 mins until soft and saucy.
  2. Add the stock, lemongrass, shallots, coriander stalks, red pepper, garlic, star anise and lime leaves, if using. Bring to a simmer and bubble over a medium heat for 15 mins to infuse.
  3. Add the mushrooms, pak choi and prawns and cook for 3 mins until the prawns turn pink and are cooked through. Stir through the fish sauce.
  4. Discard the lemongrass. Serve the soup in bowls, garnished with the spring onions, coriander leaves, chilli and a squeeze of fresh lime.

Tip: To make this soup more filling, add cooked rice noodles to the broth to serve.

See more Thai recipes

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