Tom Yum Soup

There's nothing better on a cold winter's day than a delicious hot soup! This easy soup recipe is a delicious hearty meal that makes a great mid-week dinner meal. 

Makes: 6 serves 

Ingredients: 

For the broth -  

• 500ml chicken stock
• 200g prawns
• 1 stalk lemongrass, sliced
• 2cm galangal, sliced
• 3 kaffir lime leaves
• 2 Thai chillies, chopped

For the soup –  

• ¾ cup shitake or oyster mushrooms
• 2 large tomatoes
• 1 brown onion
• 1 can evaporated milk
• 4 tbsp Thai chilli paste
• ½ lime, juiced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• Coriander and extra chilli, to garnish

Method: 

1. Place the prawn shells and heads in a saucepan with sliced lemongrass, galangal, torn kaffir leaves and chopped chillies. Add the chicken stock.
2. Bring the mixture to the boil and then reduce to a simmer for 10 minutes.
3. Strain the stock and return it to the saucepan.
4. Add the mushrooms, chopped tomatoes, and chopped onion to the stock and simmer until cooked through.
5. Add the chilli paste, evaporated milk, lime juice, brown sugar and fish sauce and stir through.
6. Garnish with coriander and extra chilli.

TOP TIP: Store the leftovers of your Tom Yum Soup in your Microsafe 1.5L container for an easy reheat option for lunch the next day!