Tom yum soup with prawns
This Thai soup balances heat, citrus, and umami in a single steaming bowl. Tom yum's signature technique relies on bruising rather than chopping the lemongrass and galangal, releasing their volatile oils without overwhelming the broth. The raw prawns cook directly in the hot stock, staying tender while absorbing the soup's complex flavors. If you can find Thai oyster mushrooms, their delicate texture contrasts beautifully with the bold spices.
Instructions
step 1 Pour 1.3 litres water into a large saucepan over a high heat.
Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube.
Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced. step 2 Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads.
Return the strained veg and herb mixture to the saucepan and pour over the broth.
Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender. step 3 Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns.
Bring to the boil and cook until the prawns are cooked through, about 1-2 mins.
Remove from the heat.
Remove the lemongrass, then stir in the Thai chilli jam, if using.
Scatter over the coriander to finish, if you like, and serve..
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