This chicken and prawn tom yum soup is packed full of bold hot and sour flavours. It’s a classic Thai soup and this is my version. It has fiery chillies, zesty lime, citrusy lemongrass and tangy tamarind. Delicious. Add in tender chicken and juicy prawns and you have a super nourishing, easy soup. Food for the soul when you are craving comfort.
This chicken and prawn tom yum soup is very much my version of the dish. In fact, it is more of a combination of dishes. So traditionalists, please don’t be offended! A classic tom yum soup is made with evaporated milk for creaminess. However, I have taken inspiration from tom kha soup and decided to use coconut milk. It adds a slight sweetness which balances out the spicy chilli and sour lime beautifully. You also normally get tom yum gai (with chicken) or tom yum goong (with prawns). I use both as I think it makes it even more delicious.
At first glance, the ingredients list looks rather lengthy but they are ones you can use in so many recipes and are found in big supermarkets. And rest assured the recipe takes less than 10 minutes prep and under 30 minutes to cook!
For more easy Asian-inspired recipes, try my Wagamama chilli chicken ramen, you can add all sorts of veggies and garnishes. Plus you can switch up the proteins depending on what you fancy/already have in the fridge. Or my Ahi Tuna Salad has a delicious Asian-inspired dressing.
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Why you will love this recipe:
- It is a nourishing, easy soup. Perfect comfort food for chilly autumn and winter days.
- It is full of delicious flavours and textures. Think spicy chilli, zesty lime, citrusy lemongrass, salty fish sauce, creamy coconut milk and tangy tamarind.
- It is flexible. You can add all sorts of vegetables (great for reducing food waste). Sometimes I add noodles to make it more substantial.
- It is a delicious healthy lunch or supper. So much better for you than buying a takeaway.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chicken stock - homemade or from a stock cube. There is no judgement here!
Onion - I use a white onion but you can use a red one or a shallot, if you prefer.
Fresh tomato - opt for a plump, ripe and juicy fresh tomato. You can use smaller cherry or baby plum tomatoes instead. They tend to have a sweeter flavour.
Lemongrass sticks - this brings a mild citrus flavour with a hint of ginger. You can find it near the herbs in larger supermarkets or in Asian grocery shops.
Galangal - this has a unique spicy, peppery, citrusy and earthy flavour profile. Some people describe it as a bit like ‘pine’. This guide from Tilda is very interesting.
Kaffir lime leaves - these have a citrus flavour but are earthier and sweeter than regular lime juice or zest. They are often with the herbs in larger supermarkets or in Asian grocery shops.
Red chilli paste - this adds a hint of chilli heat to the chicken and prawn tom yum soup. You can add more or less depending on how spicy you like it.
Fish sauce - this brings a deliciously salty umami flavour to this tom yum soup.
Lime - a squeeze of lime juice brings a tart, zestiness to this chicken and prawn tom yum soup.
Chicken thighs - I recommend free-range chicken thighs. You need them to be skinless and boneless as they are sliced into strips. They have a very tender texture.
Jumbo prawns - opt for MSC certified sustainable prawns if you can. You need the raw peeled variety for this tom yum soup. They turn deliciously plump and juicy when cooked.
Coconut milk - traditionally, tom yum soup uses evaporated milk. However, coconut milk adds a sweet, tropical flavour and creamy texture. Opt for full-fat coconut milk for the best results.
Spring onions - these bring a mild onion flavour and slightly crunchy texture.
Red chilli - this brings a fiery heat to the chicken and prawn tom yum soup. You can keep the seeds in if you like it spicy or take them out if you prefer a milder flavour.
Coriander - I love garnishing Asian dishes with coriander. It has a wonderfully fresh flavour.
Crispy chilli oil - this has a delicious savoury, spicy flavour and crunchy texture. You can use as much, or as little, as you like. I love this peanut rayu.
Substitutions and Variations:
Chicken: skinless, boneless chicken thighs become so tender in this chicken and prawn tom yum soup. However, you can swap for chicken breast if you prefer. You can also use any shredded leftover meat and add later on in the recipe.
Galangal: if you can’t find fresh galangal you can use galangal paste. 2.5 cm of the fresh version is equal to 1 teaspoon of the paste. Alternatively, you can use fresh ginger or ginger paste. The flavour isn’t quite the same, but there are similarities.
Chilli paste: If you can't find chilli paste or don't want to buy it, just add in ½ of a large red chilli very finely chopped along with a dash of vinegar to add the sharpness that jarred chilli paste tends to have. Leave the seeds in if you like heat or remove if you don't. I always try the tiniest little bit of any fresh chilli (I'm talking the smallest nibble ever) just to see how spicy the chiller really is, as it can vary so much between different shops, seasons and varieties.
Coconut milk: you can make a more traditional tom yum soup by using evaporated milk instead of coconut milk. Alternatively, leave it out for a lighter, clear soup.
Noodles: sometimes I add some noodles to make this chicken and prawn tom yum soup more filling. You can use whatever kind you like. Soba, buckwheat, ramen, egg, rice, udon… the choice is up to you.
Dumplings: make this chicken and prawn tom yum soup more substantial by serving with dumplings. You can use all sorts. I like to use wontons or gyozas (like in my wonton noodle soup). You can boil, steam or pan-fry them depending on the texture you like. Frying them makes them go deliciously crispy.
Sesame oil: I have built up layers of chilli so you have spice running through this soup. However, you can swap the crispy chilli oil for a drizzle of sesame oil if you prefer.
Herbs: you can swap the coriander for parsley or sprigs of mint, if you prefer. Some thinly sliced chives also work well.
Nuts and seeds: if you want to add texture to this chicken and prawn tom yum soup, garnish with nuts and/or seeds. I like to add roughly chopped peanuts or cashew nuts. Alternatively, a sprinkling of sesame seeds is also delicious. Remember to toast them first to bring out their gorgeous flavours.
Nori: sprinkle your chicken and prawn tom yum soup with crushed nori (seaweed) for extra umami flavour.
Here's how to make easy Chicken Tom Yum Soup with Prawns:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Prep and chop all the vegetables and aromatics as it makes the rest of the recipe much simpler if it's all ready.
TWO: Pour the chicken stock into a large heavy-based pan and set over a medium heat. Add the onion, tomato, lemongrass, galangal, kaffir lime leaves, chilli paste, fish sauce and lime juice. Bring to the boil then reduce the heat and simmer gently for 15 minutes to allow the flavours to infuse.
THREE: Add the chicken strips to the simmering broth, then allow to poach for 7-10 minutes - or until cooked through and no pink remains.
FOUR: Add the prawns and coconut milk, stir gently, then leave to simmer for 3-4 minutes - or until the prawns are cooked and pink. Taste and adjust the flavours - adding more chilli if you prefer a spicier soup, a squeeze of lime for more acidity or fish sauce for more salt (you could also add a pinch of salt).
Cooking Tips:
Taste: tom yum soup depends on the balance of flavours and textures so taste as you go. Adjust the saltiness, spiciness and/or sourness to suit your taste.
Texture: a good soup relies on texture. Whether that be crispy croutons in my creamy potato and leek soup with bacon croutons or salty feta and crunchy pumpkin seeds in my spiced carrot and lentil soup with feta crumble. Here you can add toasted peanuts or cashew nuts for extra crunch. A sprinkling of sesame seeds and/or crispy onions also work well.
Perfectly cooked prawns: prawns literally take just minutes to cook. Any longer and they will go rubbery. Watch closely once you add them to the simmering broth. They are ready as soon as they turn a blushing pink colour.
Frequently Asked Questions
Tom yum soup is a famous Thai soup. Interestingly, the word tom means ‘to boil’ and is often used to describe soup. Whereas yum means ‘to mix’ and normally refers to salads with ingredients tossed in a salty, spicy, sour dressing. When you put the two together, you get a spicy, salty, sour soup. If you add prawns, you call it tom yum goong. Meanwhile, if you add chicken you call it tom yum gai. I use both in my chicken and prawn tom yum soup for extra flavour and texture. Bear in mind a traditional tom yum soup has evaporated milk for creaminess. However, inspired by tom kha, I use coconut milk for a slight sweetness.
Tom yum soup is renowned for its delicious balance of hot and sour flavours. Think spicy chillies and refreshingly tangy limes combined with citrusy lemongrass and galangal. They all come together in a creamy coconut-infused broth to create a refreshing, nourishing soup. Then you have the tender chicken, juicy prawns and fresh herbs which takes it to the next level.
They are both very popular Thai soups. However, they have slightly different flavour profiles. A traditional tom yum is normally made with evaporated milk or kept clear. Meanwhile, tom kha has coconut milk so it tends to be richer and creamier.
Partially. Prawns cook very quickly so if you make the full chicken and prawn tom yum soup in advance you risk overcooking them. Trust me, no one wants a chewy, rubbery prawn! However, you can make up to the stage where the chicken thighs are cooked through. Pour into a tupperware, cool quickly then cover and chill in the fridge for up to 3 days. When ready to eat, pour into a saucepan and bring to a simmer. Add the prawns and continue with the recipe.
Other recipes you might enjoy:
If you like the sound of this chicken and prawn tom yum soup, try my Wagamama chilli chicken ramen, wonton noodle soup or tofu noodle soup.
Made this recipe and loved it?
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PrintChicken and Prawn Tom Yum Soup
This iconic hot and sour chicken and prawn tom yum soup is the perfect nourishing soup. Imagine spicy chillies, zesty lime, tangy tamarind and umami-rich fish sauce in a creamy broth. Add in tender chicken and juicy prawns and you have a surprisingly simple, utterly delicious, soup. The ideal comfort food.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Soup
- Method: Stove top
- Cuisine: Thai
Ingredients
For the soup:
- 1L chicken stock
- 1 small onion, roughly chopped
- 1 tomato, chopped
- 2 lemongrass sticks, ends trimmed and lightly bashed
- 3 slices galangal
- 4 kaffir lime leaves
- 1 tsp red chilli paste
- 2 tsp fish sauce
- Juice of ½ lime
- 2 skinless, boneless chicken thighs, cut into strips
- 165g raw peeled jumbo prawns
- 100ml full-fat coconut milk
To serve:
- 2 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- Sprigs of fresh coriander
- 2 tsp crispy chilli oil
- Lime wedges
Instructions
- Pour the chicken stock into a large heavy-based pan and set over a medium heat. Add the onion, tomato, lemongrass, galangal, kaffir lime leaves, chilli paste, fish sauce and lime juice. Bring to the boil then reduce the heat and simmer gently for 15 minutes to allow the flavours to infuse.
- Add the chicken strips to the simmering broth, then allow to poach for 7-10 minutes - or until cooked through and no pink remains.
- Add the prawns and coconut milk, stir gently, then leave to simmer for 3-4 minutes - or until the prawns are cooked and pink. Taste and adjust the flavours - adding more chilli if you prefer a spicier soup, a squeeze of lime for more acidity or fish sauce for more salt (you could also add a pinch of salt).
- Spoon into bowls and garnish with sliced spring onions and chillies, sprigs of fresh coriander and a drizzle of crispy chilli oil. Serve with lime wedges on the side.
Notes
Step by Step: for more visual aids, scroll up to my step by step guide to making this recipe.
Herbs: if you aren’t a fan of coriander you can swap for parsley, thai basil, regular basil or leave it out.
Chilli: I leave the seeds in my chillies as I like spicy food. However, you can deseed them if you prefer (or omit entirely).
Noodles: you can make this chicken and prawn tom yum soup more substantial by adding some dried noodles. Rice, egg, wholewheat, buckwheat, soba - whatever you fancy!
Make ahead: you can make this chicken and prawn tom yum soup up to the stage where the chicken thighs are cooked through. Then pour into a tupperware, cool quickly, cover and chill in the fridge for up to 3 days. When ready to eat, pour into a saucepan and bring to a simmer. Add the prawns and continue with the recipe. Don’t be tempted to cook the whole recipe in advance. The prawns will overcook when you reheat and become rubbery.
To store: any leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat: Reheat on the stove or in the microawve until piping hot (check the chicken is fully hot all the way through too)
To freeze: unfortunately this chicken and prawn tom yum soup cannot be frozen.
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