Tom yum (hot & sour) soup with prawns
An easy Thai dinner made with seafood. Ready in about 25 minutes. Difficulty: easy.
- 20 minPrep (about)
- 5 minCook (about)
- 25 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 9 jumbo shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
Fresh & other
- 4 ½ cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- 2 lemongrasses
- 8 slices galangal
- 9 cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- 5 makrut lime leaves
- 9 green chiles Shopping tip: Jalapeño for mild (seeds out); serrano for hot.
- ⅓ cup + 2 tsp lime juice
Sauces & oils
- ¼ cup + 1 ½ tsp fish sauce
How to make it
Steps in our own plain words.
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Bring your stock to boil in a medium-sized pot.
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Add the lime leaves, coriander roots, galangal and lemongrass.
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Simmer for 2 mins.
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Add the lime juice, chillies, fish sauce and prawns.
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Return to the boil.
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Taste plus adjust your seasoning using either more lime juice or fish sauce.
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Top with coriander leaves.
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Serve.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.