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Tom Yum Soup

A classic hot and sour Thai seafood soup packed with big bold flavours and fresh lemongrass and chillies.

Prep: 30 mins
Cook: 30 mins
Serves: 4
    • 20ml oil
    • 125g sliced mushrooms
    • 1 Blue Dragon Thai Red Curry Paste Pot (50g)
    • 500ml chicken stock
    • 500ml water
    • 1 lemongrass stalk cut in half and bashed
    • 25g sliced fresh red chilli
    • 20g mangetout
    • 100g pak choy
    • 35ml lime juice
    • 15g fresh coriander, roughly chopped
    • 20g beansprouts
    • 170g raw prawns
    • 70ml Blue Dragon Fish Sauce
    • 50g sliced onion
    • 3 lime leaves
    • 20g sliced galangal
    • 1 tomato
    1. Heat oil in a pot and sauté Red Curry Paste, sliced onions and mushrooms for a minute.
    2. Add chicken stock, water, lemongrass, chilli rings, lime leaves and galangal (if using) and bring to a boil and cook for 3-4 minutes.
    3. Add prawns, mangetout, beansprout, pak choy and cook till the prawns are cooked (approx. 2 minutes depending on the size of the prawns).
    4. Add the Fish Sauce, lime juice, coriander, and tomato to the pot, mix well and serve hot.