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Tom Yum Soup
A hot and sour Thai-Australian prawn soup with lemongrass and kaffir lime leaves. Simmering the prawn shells in water first to make a quick stock gives the broth genuine depth instead of tasting like flavoured water.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
medium
Cuisine
Australian
Ingredients
500glarge prawns, peeled, shells reserved
1Lwater
2 stalkslemongrass, bruised
4kaffir lime leaves
3slices galangal or ginger
3Thai chillies
200gmushrooms, halved
3 tbspfish sauce
3 tbsplime juice
1 tspsugar
fresh coriander and limeto serve
Instructions
1
Simmer prawn shells in water 10 minutes. Strain.
2
Return stock to pot. Add lemongrass, kaffir lime leaves, galangal and chillies.
3
Simmer 5 minutes. Add mushrooms and prawns.
4
Season with fish sauce, lime juice and sugar.
5
Serve with coriander and lime.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
158
Protein
32.4g
Fat
0.6g
Carbs
7.9g
Fiber
0.8g
Sodium
1013mg
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