Tom Yum Soup

Tom Yum Soup

Tom Yum Soup

Total Time: 1.5 to 2hrs.        Prep Time: under 30 min        Cooking Time: 30 min to 1 hr   Serves 2



Large pan

Chopping Board

Sharp Knife

Spoon for stirring

Soup Ladle



1 litre chicken stock

300ml water

6 sticks lemongrass, lightly crushed

4 fresh coriander roots, crushed

110g fresh galangal, peeled & sliced (a cross between ginger & pepper)(available from Asian supermarkets)

8 tomatoes cut into quarters, seeds and skins removed

6 kaffir lime leaves

1-2 limes, juice only

75ml tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)

3 red chillies, thinly sliced

75ml  fish sauce (nam pla), or to taste

75g palm sugar (available from Asian supermarkets), use brown sugar if unavailable

6 mushrooms sliced or halved

12 raw tiger prawns, shelled, gutted and split in half

2 boneless skinless chicken breasts, cut into chunks


To serve

1 small bunch fresh coriander, leaves

1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)

lime wedges



  • Place the stock and water into a large pan over a high heat and bring to the boil
  • Add the lemongrass, coriander roots, galangal, tomatoes, mushrooms, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes
  • Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat
  • Transfer 220ml of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through
  • To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

Aaah! Big bold spicy flavours! This is one of the world’s most famous soups – full of prawns and chicken, herbs and spices.