Enjoy an impressive homemade Thai tom yum soup that’s healthy and easy to make – it’s vibrant, fresh and full of flavour
Prep:10 mins
Serves 2
200g onions, roughly chopped150g tomatoes, roughly chopped20g red chilli, sliced15g galangal, peeled and sliced2 lemongrass stalks, bashed270g whole raw king prawns, peeled and deveined, heads removed and reserved1 chicken stock cube120g oyster mushrooms, sliced8 lime leaves5 tsp fish sauce5 tsp lime juice70ml Thai coconut milk1 tbsp Thai chilli jam (optional)small handful of coriander, roughly chopped (optional)
STEP 1Pour 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 2Carefully 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 3Add 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.
