Tom Yum Soup
This tom yum soup recipe features a quick and easy flavourful broth infused with lemon, pimenton and honey, with tender prawns. A classic Thai favourite!
Equipment
Ingredients
- sesame oil
- 1 spring onion roughly chopped
- 1 tsp hot smoked pimenton or smoked paprika
- half a chicken stock cube or pot
- 300 ml (1 ¼ cups) milk (I use semi-skimmed milk)
- 100 g (3.5 oz) cooked and peeled prawns
- quarter of a lemon juice only
- 1 tbsp honey
Instructions
- Put a saucepan over a medium heat and add a splash of sesame oil. Then add the chopped spring onion and fry for 30 seconds. Add the pimenton, crumble in the stock cube or pot, stir and cook for another 30 seconds. Slowly stir in the milk, then add the prawns.
- Increase the heat slightly until the soup starts to simmer. Then reduce the heat again and simmer gently for 3 minutes. Squeeze in the lemon juice and stir in the honey.
- Serve in a bowl and drizzle with sesame oil. It’s as easy as that and so good!
Notes
- Vegetarian option - replace the prawns with tofu or mixed vegetables and use a vegetable stock cube or pot.
- Herbs and spices - garnish with fresh Thai basil or coriander. Drizzle with dried chilli oil for extra heat and depth.
- Additional ingredients - include sliced tomatoes or bamboo shoots for added texture and flavour.
- This tom yum soup recipe is easily adapted if you're cooking for more people (the recipe is for one person).
Nutrition
Calories: 376kcal | Carbohydrates: 36g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 163mg | Sodium: 1236mg | Potassium: 695mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1427IU | Vitamin C: 11mg | Calcium: 461mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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