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Tom Yum Soup


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 3:50 h

A spicy hot soup


  • 450g tiger prawns with shell
  • 1⁄2 tsp Natural Chilli & Garlic Seasoning
  • 4 cups Ina Paarman's Chicken Stock
  • 3 stalks lemon grass
  • 3 tbsp A Taste of Thai Fish Sauce
  • 1 /4 cup lime juice
  • 2 tbsp chopped green onion
  • 10 lime leaves, torn in half
  • 1 cup mushrooms, halved
  • 1 tbs chopped fresh coriander
  • 4 red chilli, seeded and chopped
  • 2 onions, chopped


Step 1

Shell and de-vein the prawns, reserving the shells. Rinse the shells and place them in a large saucepan with the Ina Paarman's Chicken Stock.

Step 2

Bruise the lemon grass stalks, and add them to the broth along with half of the lime leaves. Bring to a boil, then reduce heat to low, and simmer gently until the lemon grass changes colour, and the stock becomes fragrant, about 5 minutes. Strain the stock and return to the saucepan. Discard the solids.

Step 3

Return the stock to a simmer, and add the mushrooms and prawns. Cook until the prawns are pink.

Step 4

Stir in the A Taste Of Thai Fish Sauce, lime juice, 2 tbsp onion, coriander, red chillies, the Natural Chilli & Garlic Seasoning and remaining lime leaves.

Step 5

Taste, and adjust seasoning if necessary. The soup should be sour, salty, spicy and hot.

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