Tom Yum (sometimes called Tom Yam) is a hot and sour Thai soup, that is traditionally cooked with prawns. It is often extremely spicy, so we have turned down the heat little.

Servings: 2 · Prep Time: 8 mins · Cooking Time: 25 mins · Total Time: 33 mins

Ingredients

• Prawns
• Konjac Noodles (200g)
• Chicken Stock (700ml)
• Red Onion (1/2)
• Thai Red Curry paste (1 tbsp)
• Kaffir Leaves
• Lemon Grass (1 stick)
• Ginger or Galangal (1.5cm cube)
• Button Mushrooms
• Fish Sauce (1 tbsp)
• Lime Juice (3 tbsp)
• Spinach (handful)
• Olive Oil (2 tbsp)
• Honey (1 tbsp)
• Fresh Chilli
• Baby Tomatoes

Method

1. Drain the noodles and set aside.
   
2. In a large pan sauté the onion with olive oil for 1 minute. Add in the Thai paste on a medium hot, stirring continuously for another 1 minute. Add a good splash of chicken stock to the pan and stir to combine the chicken stock and paste together. Add the rest of the stock and bring to the boil.
   
3. Bring the stock to a simmer and add the kaffir lime leaf, fish sauce, chilli, honey, smashed lemon grass stick and slice the ginger and galangal into the soup. Cook for 6-8 minutes to infuse the soup.
   
4. Quarter the mushrooms and tomatoes and add them to the soup. Cook for another 5 minutes.
   
5. Add the prawns. When the prawns turn pink they are cooked. Add the spinach and stir into the soup.
   
6. Lower the heat and add the noodles and lime juice. This is the time to taste the stock. Add more fish sauce if desired, or more honey for sweetness.
   
7. Place the soup in a bowl and garnish with a slice of lime.