ThaiMain course
Tom yum (hot & sour) soup with prawns
This Tom Yum soup is a quick, herbaceous broth brightened by lime and chili, with a savory depth from fish sauce. It's built on a chicken stock base, infused with classic Thai aromatics like lemongrass, galangal, and makrut lime leaves. Once the broth is fragrant, prawns cook quickly in the hot liquid. A final adjustment of lime and fish sauce ensures a balanced, complex flavor.
21 minServes 4
Method
2 steps · 21 min total
- 01
Simmer Aromatics
Bring the chicken stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots, and lime leaves, then reduce the heat to a simmer for 2 minutes to infuse the broth. - 02
Add Prawns and Season
Add the prawns, fish sauce, green chillies, and lime juice, bringing the soup back to a boil.
Taste and adjust the seasoning, adding more lime juice for brightness or fish sauce for savory depth. Garnish with fresh coriander leaves before serving.
