Tom yum soup recipe

314 ratings Rate
  • Serves 4 (without prawns)
  • 5mins to prepare and 25mins to cook
  • 72 calories / serving
  • Freezable
  • Healthy
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Tom yum soup HERO

Put the stock and tom yum paste in a pan and add the lemongrass and ginger. Bring slowly to the boil then simmer for 5 minutes. Add the chilli, fish sauce and prawns and cook for 2 minutes.

Remove from the heat and ladle into bowls, scatter over the herbs and serve with some lime wedges, if you like.

Tip Stir in coconut milk to give a thicker, richer tom yum soup

See more Thai recipes

This recipe is perfect for making in large batches and freezing to use at a later date.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

  • Ingredients

  • 1 ltr (1¾pt) chicken stock
  • 1tbsp tom yum paste
  • 1 stalk lemongrass, thinly sliced
  • 5cm (2in) piece root ginger, peeled and shredded
  • ½ red chilli, thinly sliced
  • 1 tbsp fish sauce
  • 1 x 225g pack cooked king prawns
  • handful mint, leaves chopped
  • handful coriander, leaves chopped
  • Energy 305kj 72kcal 4%
  • Fat 2g 3%
  • Saturates 1g 4%
  • Sugars 1g 1%
  • Salt 3.2g 54%

of the reference intake
Carbohydrate 2.7g Protein 10.8g Fibre 0.8g

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