Known for its perfect balance of spicy, sour, salty, and savoury flavours, this classic soup is infused with fresh ingredients like lemongrass, galangal, lime leaves, and chilies. Traditionally made with prawns or chicken, Tom Yum is a comforting yet invigorating meal that's both light and satisfying. Whether you're looking for a quick midweek dinner or a dish to impress your guests, this recipe will transport your taste buds straight to the bustling streets of Thailand.

Ingredients
1.5 litres Carol’s Stock Market Cottage Bone Broth
1 medium onion, roughly chopped
20g red chilli, sliced
15g galangal ginger, peeled & sliced
2 lemongrass stalks, bashed
6 kaffir lime leaves
150g tomatoes, roughly chopped
125g chestnut mushrooms, sliced
75ml tsp fish sauce
75ml lime juice
1 tbsp sugar
About 275g whole raw king prawns, peeled, deveined, heads reserved

To serve
Fresh chopped coriander

Serves
2

Method
Pour the cottage bone broth into a large pot set over medium high heat. Stir in the onion, chilli, galangal, lemongrass and prawn heads.

Bring to a boil then reduce heat to a medium and leave to simmer for 20 minutes with no lid.

Strain the broth through a sieve into a large heatproof bowl or jug, discard the prawn heads.

Pour the strained broth back into the pot and add the strained vegetables back to the pot along with the aromatics, tomato, and mushrooms, simmer over medium heat until mushrooms are tender, about 3 minutes.

Stir in the fish sauce, lime juice and sugar then add the prawns. Bring back to a boil over high heat and cook just until prawns are opaque, 1-2 minutes.

Remove from heat and discard the lemongrass. Serve with fresh coriander.