Tom yum soup recipe

Tom yum is Thailand’s most popular soup and there’s some pretty stiff competition in that category. It’s spin- tinglingly sour, spicy and steaming with fragrant aromatics. This recipe is the real deal. While some tom yum recipes may use chicken stock as a shortcut, this tom yum recipe explains how to make a super quick prawn stock, which elevates it to tasting like an authentic Thai dish. This recipe for tom yum is super simple. The stock is made in 10 minutes, and there’s no need to make a spice paste. Instead, the fragrant galangal, lemongrass and lime leaves just float around in the broth gently infusing. The classic flavour profile of Thai food is all here. Spicy from the chilli, sour from the lime juice and salty from the fish sauce – rounded off with sweet caster sugar. Eat your tom yum soup as is or with a bowl of steamed rice. Or, why not combine the both in a spicy tom yum fried rice? And, bring more Thai flavours to your kitchen table with these favourite take-away-inspired recipes. Additional recipe notes by Alison Adams - Food Writer and Recipe Tester

Unbalanced

% Daily Values based on a 2,000 calorie diet