01.

Ingredients

4 cups good quality chicken or fish stock
100ml water
2 tsp TOM YUM SOUP spice from Spice Mountain
1 piece ginger, cut into julienne (thin strips or matchsticks)
2 Tbsp fish sauce
1 lime
12 medium to large raw tiger prawns (shell removed), or 2 boneless chicken breasts, sliced or tofu
generous handful of mushroom, can be shiitake or other fresh mushroom, sliced
1 pack rice noodles
a few baby corn or some bok choi, roughly chopped
coriander leaves and/or fresh Thai basil
Optional: 1/2 cup coconut milk for a slightly thicker consistency
Optional: 1 tsp brown sugar

02.

Method

  • In a saucepan, bring stock & water to the boil. Add 2 tsp TOM YUM SOUP spice and the fresh ginger and simmer for 10-15 mins. Add chicken or prawns and continue to cook until they are cooked through (this does not require a long cooking time, 7 mins for the chicken and/or approx 2 mins for prawns).
  • Mix in mushrooms, other vegetables and noodles. Add coconut milk (if using), fish sauce and the juice of 1 lime. Taste for seasoning. Add salt or more coconut milk according to taste and consistency of the soup. If you find that the soup is too sour, add 1 tsp brown sugar.
  • Stir well until the contents of the soup are well blended. To serve, garnish the soup with fresh herbs and a wedge of lime.