Stage 1:

• 2 litres Chicken Stock


• 2 thick lemongrass stalks


• 8 kaffir lime leaves


• 5 cm ginger root


• 4 cloves garlic

Boil chicken stock. Bash lemongass stalks and add stock with whole kaffir leaves and sliced ginger and garlic. Simmer for 10 minutes.

Stage 2:

• 250 grams mushrooms (mixed button & oyster)


• 300g grams cherry tomatoes


• 500 grams King Prawns

Add mushrooms and tomatoes to stock and continue to simmer 2 minutes.

Add peeled and gutted prawns and cook for about a minute.

Stage 3:

• 2 chillies ( bird eyes finly chopped with no seed)


• 2 tablespoons fish sauce


• 2 tablespoons lime juice


• 2 teaspoons sugar (palm is best but cane will be ok)


• 1 cup corriander (chopped root and hand broken leaves)

Take stock off heat and stir in chillies, fish sauce, lime juice, sugar and corriander.

Serve hot.

* Tom Yum soup can be reheated and tastes great the next day when flavours have fully infused.