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!
The recipe is from Miguel Barclay's FAST & FRESH One Pound Meals recipe book. It's super quick to make and seriously delicious. We can't believe the flavour in such a short space of time and with pretty straightforward ingredients!
Tips
- 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).
FREQUENTLY ASKED QUESTIONS
Yes - you can prepare the broth in advance and keep it in the fridge for up to 3 days. Add the prawns just before serving to keep them fresh.
It’s best to freeze the broth without the prawns, as seafood and fresh ingredients can lose texture upon thawing. Add the prawns when reheating.
Traditional Tom Yum is a hot and sour soup with a clear, flavourful broth, while Tom Kha is creamier, made with coconut milk, and has a milder flavour profile.
Add Thai chilils, chilli oil, or a spoonful of sambal oelek to increase the heat.
Absolutely - chicken, white fish, or mixed seafood are great substitutes for prawns.
These ingredients are commonly available in Asian shops or the international aisle of well-stocked supermarkets. They can also be ordered online.
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How to make this Tom Yum Soup
Ingredients
- sesame oil
- 1 spring onion, roughly chopped
- 1 tsp hot smoked pimenton, or smoked paprika
- half a chicken stock cube or pot
- 300ml milk (I use semi-skimmed)
- 100g 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!
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Tom Yum Soup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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