Tom Yum Prawn Soup
Here's how to make Thai tom yum prawn soup in 30 minutes with this easy recipe. It's creamy, quick and full of so much flavour.
Ingredients
- 1 litre Prawn Broth See Notes
- 200 ml Coconut Milk
- 400 g Whole Prawns (Frozen or Fresh with head/shell)
- 1 tbsp Garlic (Diced)
- 1 tbsp Ginger (Diced)
- 200 g Mushrooms (Whole)
- 4 Tomatoes (Sliced Into Quarters)
- 2 Lemongrass (Broken Into Halves)
- 3 Birdseye Chillies (Diced or Whole)
- 1 Onion (Diced)
- 5 Lime Leaves
- 1 Juice Of Lime
- 1 tbsp Fish Sauce
- 2 tbsp Thai Chilli Paste
- 1 tbsp Tamarind Paste
Instructions
- Heat a pan on a medium to high heat and add a tablespoon of oil.
- Add diced garlic, ginger, onions and lemongrass to the pan and stir for 2 to 3 minutes.1 tbsp Garlic, 1 tbsp Ginger, 1 Onion, 2 Lemongrass
- Pour prawn broth (or chicken broth) to the pan and mix everything together before adding the tomatoes, mushrooms, red chillies and lime leaves.1 litre Prawn Broth, 200 g Mushrooms, 4 Tomatoes, 3 Birdseye Chillies, 5 Lime Leaves
- Add tamarind paste and Thai chilli paste and mix it into the soup. Then add coconut milk and fish sauce then stir again.200 ml Coconut Milk, 2 tbsp Thai Chilli Paste, 1 tbsp Tamarind Paste, 1 tbsp Fish Sauce
- Add the prawns and lime juice to the pan and leave the mixture to simmer for 3 to 5 minutes or until the prawns have cooked through.400 g Whole Prawns, 1 Juice Of Lime
Video
Notes
To make the prawn broth, I boil prawn shells/head in water for 5 minutes, then gently crush them to release their flavour before straining the mixture through a sieve. Alternatively, you can use chicken broth instead.
Nutrition
Calories: 293kcalCarbohydrates: 23gProtein: 24gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 126mgSodium: 1767mgPotassium: 1150mgFiber: 3gSugar: 10gVitamin A: 1559IUVitamin C: 73mgCalcium: 178mgIron: 4mg
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