Tom yum soup with prawns

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
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 247
  • fat 7g
  • saturates 5g
  • carbs 24g
  • sugars 0g
  • fibre 3g
  • protein 20g
  • salt 6.35g


  • 200g onions, roughly chopped
  • 150g tomatoes, roughly chopped
  • 20g red chilli, sliced
  • 15g galangal, peeled and sliced
  • 2 lemongrass stalks, bashed
  • 270g whole raw king prawns, peeled and deveined, heads removed and reserved
  • 1 chicken stock cube
  • 120g oyster mushrooms, sliced
  • 8 lime leaves
  • 5 tsp fish sauce
  • 5 tsp lime juice
  • 70ml Thai coconut milk
  • 1 tbsp Thai chilli jam (optional)
  • small handful of coriander, roughly chopped (optional)


Keep the stirring to a minimum, because the seafood flavour could easily take over the lovely fresh, herby fragrance.
“Tom” means boil and “yum” means spicy mix. This delightful soup has got hot and sour flavours with fragrant fresh herbs and spices.


  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.

  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.

  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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