Chicken and prawn tom yum soup
This classic Thai tom yum soup features a vibrant blend of chicken, juicy prawns, and tomatoes simmered in a bold hot and sour broth. Infused with lemongrass, galangal, lime leaves, and tamarind, it offers an invigorating burst of aromatic flavours. Serve piping hot with fresh lime juice for the ultimate authentic taste.
Ingredients
- Chicken stock1000 ml
- water500 ml
- Lime leaves8 ცალი
- Lime juice40 ml
- Tamarind water30 ml
- Fish sauce40 ml
- Lime (slices)1 ცალი
Instructions
5 steps- 1
Place the stock and water into a large pan over a high heat and bring to the boil.
- 2
Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
- 3
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.
- 4
Transfer 220ml/8fl oz 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.
- 5
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.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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