Tom yum (hot & sour) soup with prawns recipe | Good Food
An authentic and deliciously nourishing clear Thai broth with seafood and big bold flavours by John Torode, from BBC Good Food.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Ladle
- Serving bowl
Ingredients
- 700ml chicken stock
- 1 lemongrass stalk, bruised and cut into large pieces
- 5 thick slices galangal
- 3 coriander roots or 6 stems, bruised, plus leaves to garnish
- 3 lime leaves torn
- 6 large prawns shelled
- 3 tbsp Thai fish sauce
- 6 small green chillies chopped
- 4 tbsp lime juice
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