Tom Yum soup is a Thai spicy and sour broth based dish. Made using Tom Yum paste, this is an ideal weekday meal because it takes less than 25 minutes to make.
A quick & easy Tom Yum soup recipe
- 30 – 45ml (2 – 3 tbsp) Tom Yum paste
- 1L (4 cups) chicken stock
- The juice of 2 – 3 fresh limes
- 1 tin coconut milk
- Mange Tout
Heat 30 – 45ml (2 – 3 tbsp) tom yum paste in 15ml (1 tbsp) vegetable oil. Fry for 1 minute.
Add 1L (4 cups) chicken stock, the juice of 2 – 3 fresh limes and 1 tin coconut milk. Season and bring to a boil for 10 – 15 minutes.
Add prawns, mange tout and mushrooms to the soup. Reduce heat and cook for a further 10 minutes.
Garnish with fresh coriander.