TOM YUM SOUP

TOM YUM SOUP

A good meal can have the power to transport you to exotic far-flung places, and this Tom Yum soup does exactly that. It’s low in calories, yet the prawns and chicken – and ton of veggies – make it really satisfying, and it smells amazing. Like all my favourite Asian food it is perfectly balanced with just enough heat, and finished off with a refreshing squeeze of lime.

INGREDIENTS

SERVES: 4

440g raw tiger prawns, shell on

40g galangal root, thinly sliced

2 lemongrass stems, tough outer layers removed and thinly sliced

4 kaffir lime leaves

1 litre fresh chicken stock

250ml water

3 tbsp good-quality tom yum paste

1 red chilli, sliced on an angle

80g button mushrooms, halved

175g baby corn, halved lengthways

200g skinless chicken breast, thinly sliced

80g mangetout, halved on an angle

100g bean sprouts

Juice of 1 lime

A handful of coriander leaves, to finish

METHOD

1: Peel and devein the prawns, leaving the tails intact; cover and refrigerate. Put the prawn heads and shells into a saucepan and crush them with the end of a rolling pin to release more flavour.

2: Add the galangal, lemongrass and kaffir lime leaves. Pour in the chicken stock and water, bring up to a gentle simmer and simmer gently for 10 minutes.

3: Strain the stock into a clean saucepan. Stir in the tom yum paste and red chilli and bring to a simmer. Add the button mushrooms and baby corn and cook for 5 minutes, then toss in the sliced chicken and prawns and cook for 4 minutes.

4: Add the mangetout, bean sprouts and lime juice, stir through and cook for 1 minute. Check that the chicken and prawns are properly cooked, then remove from the heat.

5: Ladle the soup into warmed big bowls and scatter with coriander to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

440g raw tiger prawns, shell on

40g galangal root, thinly sliced

2 lemongrass stems, tough outer layers removed and thinly sliced

4 kaffir lime leaves

1 litre fresh chicken stock

250ml water

3 tbsp good-quality tom yum paste

1 red chilli, sliced on an angle

80g button mushrooms, halved

175g baby corn, halved lengthways

200g skinless chicken breast, thinly sliced

80g mangetout, halved on an angle

100g bean sprouts

Juice of 1 lime

A handful of coriander leaves, to finish

METHOD

1: Peel and devein the prawns, leaving the tails intact; cover and refrigerate. Put the prawn heads and shells into a saucepan and crush them with the end of a rolling pin to release more flavour.

2: Add the galangal, lemongrass and kaffir lime leaves. Pour in the chicken stock and water, bring up to a gentle simmer and simmer gently for 10 minutes.

3: Strain the stock into a clean saucepan. Stir in the tom yum paste and red chilli and bring to a simmer. Add the button mushrooms and baby corn and cook for 5 minutes, then toss in the sliced chicken and prawns and cook for 4 minutes.

4: Add the mangetout, bean sprouts and lime juice, stir through and cook for 1 minute. Check that the chicken and prawns are properly cooked, then remove from the heat.

5: Ladle the soup into warmed big bowls and scatter with coriander to serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book