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Recipes

Tom yum soup

Classic tom yum soup with all the hot sour flavours you'd expect. Packed with herbs, spices and vegetables.

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Ingredients

  • 1 litre/2 pints chicken stock
  • 300ml/11fl oz water
  • 6 sticks lemongrass, lightly crushed
  • 4 fresh coriander roots, crushed
  • 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
  • 8 tomatoes, cut into quarters, seeds removed
  • 6 kaffir lime leaves
  • 1-2 limes, juice only
  • 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
  • 3 red chillies, thinly sliced
  • 75ml/3fl oz fish sauce (nam pla), or to taste
  • 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
  • 12 raw tiger prawns, shelled, gutted and split in half
  • 2 boneless skinless chicken breasts, cut into chunks

To serve