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Chicken and prawn tom yum soup

 


Method 1

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 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

1 small bunch fresh coriander, leaves

1 small bunch fresh Thai basil, leaves (available from Asian supermarkets)

lime wedges

Method

Place the stock and water into a large pan over a high heat and bring to the boil.

Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.

Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.

Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.

To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

Method 2

🍜 Chicken & Prawn Tom Yum Soup (Tom Yum Gai Goong)

Serves: 4

Prep time: 15 minutes

Cook time: 20–25 minutes

🧾 Ingredients:

Proteins:

200g (7 oz) chicken breast or thigh, thinly sliced

200g (7 oz) raw prawns/shrimp, peeled and deveined

Aromatics:

3 cups (750ml) chicken stock or water

2 stalks lemongrass, trimmed and smashed

4 kaffir lime leaves, torn

3–4 slices galangal (or ginger if unavailable)

2–3 Thai bird’s eye chilies (whole or sliced, to taste)

3 shallots, halved

3 cloves garlic, crushed

Vegetables (optional, but common):

150g (1 cup) mushrooms (e.g. straw, oyster, or button)

1 small tomato, cut into wedges

½ small onion, sliced

Handful of baby corn or sliced zucchini (optional)

Seasonings:

2–3 tbsp Thai fish sauce (adjust to taste)

Juice of 1–2 limes (to taste)

1–2 tsp sugar

1–2 tbsp Thai chili paste (nam prik pao) – optional for deeper flavor and color

Salt to taste

Garnish:

Fresh coriander (cilantro), chopped

Extra chili, sliced (optional)

Lime wedges

👨‍🍳 Instructions:

Make the broth:

Bring chicken stock to a boil in a medium pot.

Add lemongrass, kaffir lime leaves, galangal, shallots, garlic, and chilies.

Simmer for 10 minutes to infuse flavors.

Cook chicken and vegetables:

Add sliced chicken and mushrooms (and other veg if using). Simmer until chicken is cooked (5–7 minutes).

Add prawns:

Add prawns and simmer for 2–3 minutes, until they turn pink and are just cooked.

Season the soup:

Add fish sauce, lime juice, sugar, and chili paste if using.

Taste and adjust for balance: it should be hot, sour, salty, and slightly sweet.

Serve:

Discard large herb pieces (lemongrass, lime leaves, galangal).

Ladle into bowls and garnish with fresh coriander, extra chili, and lime.

🍚 Serving tip:

Best served hot with steamed jasmine rice or enjoyed on its own as a spicy starter.

Would you like a creamy Tom Yum (Tom Yum Nam Khon) version using coconut milk or evaporated milk?



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