A MEAL YOU CAN MAKE
Tom yum prawn soup
A clear prawn soup with mushrooms, lime and aromatic herbs.
About 41 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Raw peeled prawns, defrosted in fridge if frozen
- 150g Mushrooms, quartered
- 150g Tomatoes, wedges
- 1 whole Lemongrass, bruised stalk
- 15g Galangal, sliced
- 4 whole Makrut lime leaves
- 20ml Fish sauce
- 1 whole Lime, juice
- 5g Fresh chilli, sliced
- 700ml Chicken stock
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Crustaceans and fish; check stock. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~430 kcal · 43g protein · 57g carbohydrate · 5g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Prepare mushrooms, tomatoes and aromatics. Check prawns are fully defrosted and deveined. Keep seafood utensils separate. Set out lime juice, fish sauce and chilli.
Heat the rice
Heat the ready-cooked rice in the pan following its packet instructions, with a splash of water if directed. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Infuse the soup
Bring stock, lemongrass, galangal and lime leaves to a gentle simmer. Partially cover, then lift out the tough aromatics before eating.
Cook the vegetables
Add mushrooms and tomato wedges; simmer until mushrooms soften.
Cook the prawns
Add prawns and stir gently until every prawn is opaque and pink throughout, with no translucent centre. Follow packet cooking time if longer. A clean probe can confirm 75°C for 30 seconds.
Check and serve
Turn off heat and add fish sauce, lime and chilli. Serve the soup with rice alongside. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 24 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Thai-inspired clear hot-and-sour soup. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.