Spicy tom yum soup recipe

  • Serves 2
  • 15 mins to prepare and 35 mins to cook
  • 269 calories / serving
  • Freezable
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Spicy Tom Yum Soup HERO

Pour the stock and water into a large saucepan and bring to the boil. Add the lemon grass, coriander root, galangal or ginger, tomatoes, lime leaves, the juice of one lime, and the chillies. Turn the heat down slightly and simmer gently for 30 minutes, until the liquid has reduced slightly and the flavours have infused.

Strain the liquid into another pan and add the chicken. Simmer for 5 minutes. In the last minute of cooking, add the prawns, mushrooms, fish sauce and palm sugar. Add more fish sauce – the soup should be a balance or sour, hot and sweet. Ensure chicken is cooked through with no pink showing. 

Serve sprinkled with the coriander leaves and with a wedge of lime.

*Inspired by Brian T. featured in the Realfood Cookbook

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 litre (1¾pt) good-quality chicken stock
  • 250ml (8fl oz) water
  • 4 lemon grass stalks, bruised with the back of a knife or a rolling pin
  • 2tbsp roughly chopped coriander roots (from potted coriander)
  • 5cm (2in) piece galangal or root ginger, sliced
  • 6 medium tomatoes, quartered and deseeded
  • 6 kaffir lime leaves
  • 2 limes
  • 2 red chillies, sliced (deseeded if you prefer less heat)
  • 1 free-range skinless chicken breast fillet, cut into bite-sized pieces
  • 10 tiger prawns
  • 6 chestnut mushrooms, quartered
  • 2-3 tbsp fish sauce
  • 25-35g (1-1½oz) palm sugar
  • 2tbsp roughly chopped coriander leaves
  • Energy 1140kj 269kcal 13%
  • Fat 5g 7%
  • Saturates 2g 8%
  • Sugars 24g 27%
  • Salt 6.4g 107%

of the reference intake
Carbohydrate 26.6g Protein 31.8g Fibre 4.2g


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