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Prawn tom yum soup recipe

37 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
Gluten-free
Dairy-free

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

If you don't have any limes, try a lemon instead

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

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.
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.
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.
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