Tom Yum Soup

A classic hot and sour Thai soup packed with aromatic herbs, spices, chicken, prawns, and vibrant vegetables.

Healthy Soup Chicken Seafood Spicy Thai

Estimated Nutrition

Calories

542.8

kcal / serving

1085.6 kcal total

Carbs

62.9g

per serving

125.8 g total

Fat

7.4g

per serving

14.8 g total

Protein

56.2g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

or brown sugar as an alternative

CondimentsSauces

Tamarind Water

pulp pushed through sieve

Fish Sauce

to taste

Fruits

piece

Lime

wedges for garnish

Liquids

litre

Chicken Stock

300

Water

piece

Lime Juice

juice only, from 1-2 limes

Meat

piece

Chicken Breast

boneless, skinless, cut into chunks

NutsSeeds

stick

Lemongrass

lightly crushed

110

Galangal

fresh, peeled and sliced

piece

Kaffir Lime Leaf

bunch

Coriander

leaves for garnish

bunch

Thai Basil

leaves for garnish

Seafood

piece

Tiger Prawn

raw, shelled, gutted and split in half

Vegetables

piece

Coriander Root

fresh, crushed

piece

Tomato

cut into quarters, seeds removed

piece

Red Chilli

thinly sliced

Method

Add prawns and cook for another 2 minutes until opaque.

Divide the soup into two bowls and garnish with Thai basil, coriander, and lime wedges.

Bring stock and water to a boil in a large pan over high heat.

Add lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water, and red chillies.

Return to a boil then simmer for 15-20 minutes.

Season with fish sauce and palm sugar to reach a balanced salty-sour-hot-sweet flavor.

Remove from heat and transfer 220ml of stock to a separate pan.

Boil the transferred stock and cook the chicken chunks for 2 minutes.