Easy Tom Yum Soup

Written by in Asian, Chicken, Family Favourites, Soups, Thai
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Hot and Sour, Salty and fishy, Complex yet so smooth, what is not to like?

This recipe is my take on this classic dish. The protein can easily be replaced with prawns if so desired.

The recipe uses a stick blender to enhance the flavour of the lemon grass and ginger, which may cause the soup to be to “twiggy” for most. In such a case, I suggest sieving the soup prior to adding the final veggies and protein.

Easy Tom Yum Soup
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Easy Tom Yum Soup

Recipe by Alexander WhaleyCourse: Asian, Chicken, Family Favourites, Soups, ThaiCuisine: Thai, AsianDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

237

kcal

Tom Yum Soup is a classic Thai soup made with coconut milk and broth, filled with vegetables and highly aromatic. It is filling and warming while not giving you the impression of being too heavy.

Ingredients

  • 1 can Coconut Milk

  • 2 Chicken Stock Cubes

  • 600 mL water

  • 1 Star Anise (optional)

  • 1 inch cube of Ginger

  • 4 Cloves Garlic

  • 2 Onions

  • 2 Stalks Lemon Grass

  • 1 Lemon

  • 1 Lime (use a lemon if you do not have).

  • 1 teaspoon Galangal powder (use lime zest if you do not have)

  • 1/2 a Celery

  • 4 Tomatoes

  • 1 cup Cherry Tomatoes

  • 2 medium Carrots

  • 5 Baby Marrows

  • 6 Chicken Breasts or Prawns

  • Black Pepper

  • 2 Tbsp Soy Sauce

  • 2 Tbsp Fish Sauce

  • Paprika for coloring

  • 1 cup of coriander leaves and stalks. Plus extra as garnish

  • 5 spring onions

  • 1 Chilli Pepper

Directions

  • Heat some oil in a large saucepan.
  • Peel and chop the lemon grass, garlic, onion, ginger, star anise and celery. Gently fry in the saucepan to release the aromatics.
  • Add the coconut milk, tomatoes, coriander leaves and stalks and stock cubes. Add the water, bring to the boil and simmer for 20 minutes.
  • Zest the lemons and lime and add to the saucepan.
  • While the broth is simmering, slice the baby marrow and carrots thinly, on the diagonal. Chop the cherry tomatoes in half. Keep aside for later.
  • Thinly slice the chili pepper and the spring onions, keep aside for later.
  • Blend the mix together and strain through a sieve if a smooth broth is required. If the mix is not a nice orange-red, add some paprika to develop the colour.
  • Add the carrots, baby marrow, soy sauce and galangal to the broth. Simmer for 5 minutes.
  • While you wait, squeeze the lemons and lime.
  • Slice the chicken and add to the broth (if using prawns, add now). Simmer until the protein is cooked.
  • Add the cherry tomatoes, lemon and lime juice and the fish sauce.
  • Taste and balance the soup to your liking.
  • When serving, allow guests to add the spring onions, coriander leaves and chili to their liking.

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