Tag Archives: chilies

Thai Tom Yum Soup


I had the beginnings of a sniffle last night, you know when its coming.  Its bloody summer as well, how can I possibly have a cold in summer?? but it made its first appearance, so I decided I would try and knock it on the head whilst I could.

For me, a spicy aromatic Thai soup does exactly this, let the chilli burn its way through your airways knocking dead all the evil cold germs on the way. And apparently I’m not the only one who thinks this, Tom Yum Soup is under study for its ability to not only boost the immune system, but also to fight cancer??! check out this link for more info: http://www.thaigrocer.com/tomyumbenefits.html

This soup is fresh, zesty, flavoursome and feels so good for you. I often cook it when I’m feeling particularly lazy because it is so easy. If you don’t have the veg ingredients it’s not essential you could pretty much put most vegetables in this broth and they would still taste good!

Serves 2

1 litre chicken stock
200ml water
2 cloves of garlic, peeled and finely chopped
1 stalk of lemongrass, chopped into 2.5cm lengths and slightly crushed
3 small red chillies, sliced
1 inch piece of galangal, peeled and sliced (if you cant find any use ginger)
4 lime leaves
1 tablespoon of nam pla (Thai fish sauce)
1 teaspoon of sugar
1 tablespoon of fresh lime juice
5 chestnut mushrooms, chopped into quarters
5 shitake mushrooms, chopped in half lengthways
a handful of sugarsnaps
12 raw tiger prawns, shelled

To serve:
1 tablespoon of coriander leaves
1 teaspoon sesame seeds

In a large pan bring to boil the chicken stock, water, garlic, lemongrass,  chillies, galangal, lime leaves, lime juice, sugar and  nam pla.  Taste the broth, it needs to be spicy, salty and a little sweet, if any of these seem out of proportion adjust with a little nam pla or sugar.

Then simply add the remaining ingredients and allow to cook for 5 minutes, or until the prawns are pink.

Serve into bowls with a sprinkling of coriander and sesame seeds on top.