התמונה להמחשה בלבדTom yum (hot & sour) soup with prawns
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This iconic Thai soup presents a symphony of vibrant, balanced flavours, harmonizing a subtle spicy heat with the bright acidity of fresh lime and the fragrant notes of lemongrass and galangal.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Bring the stock to a boil in a medium-sized saucepan. Add the lemongrass, galangal, coriander roots and lime leaves, then simmer for 2 mins.
- 2Add the prawns, fish sauce, chillies and lime juice, then return to the boil. Taste and adjust the seasoning with either more lime juice or fish sauce, then garnish with coriander leaves and serve.
Nutrition
- Calories
- 292
- Protein
- 54.4g
- Carbs
- 1.1g
Recommended Equipment & Products
- Immersion blender
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Chef tips
For a kosher and equally tasty version, swap the prawns for cubes of firm white fish such as sea bass or meagre. The children will enjoy helping to squeeze fresh lime over each bowl just before serving.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. This iconic Thai soup presents a symphony of vibrant, balanced flavours, harmonizing a subtle spicy heat with the bright acidity of fresh lime and the fragrant notes of lemongrass and galangal.