ThaiMain course
Tom yum soup with prawns
This tom yum soup starts with a fragrant broth, simmered with prawn heads, onion, tomato, chili, galangal, and lemongrass. Once the broth is strained, you'll add oyster mushrooms and makrut lime leaves, then finish it with quick-cooking prawns, a touch of coconut milk, fish sauce, and lime juice for that characteristic balance of spicy, sour, and savory. A spoonful of Thai chilli jam at the end adds a sweet-spicy kick.
Method
3 steps · 33 min total
- 01
Simmer the Broth
Pour 1.3 litres of water into a large saucepan and set it over high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads, and a chicken stock cube. Give it a good stir.
Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer for 20 minutes, until the liquid has reduced slightly and the aromatics have infused the broth.
