Tom Yum Soup with Tiger Prawns

For 4
Cooking Time:
30 mins
Swanson No Added MSG Clear Chicken Broth 600ml
Tiger prawns 4 pcs
Lemongrass 3 pcs
Kaffir lime leaf 3 pcs
Galangal 15g
Tom yum soup paste 70g
Straw mushrooms (halved) 4 pcs
Red chilli (seeded and sliced) 1 pc
Coriander to serve
Coconut milk 100ml
Fish sauce 2tsp
Sugar 1tsp
Lime juice 2 tbsp
Wash and devein the prawns. Crush the lemongrass and galangal. Slice them to bring out the fragrance.
Over medium heat, add some oil into a pot. Fry the prawn until golden. Remove them from the pot and set aside.
In the same pot, add Swanson No Added MSG Clear Chicken Broth, galangal, lemongrass, kaffir lime leaves, tom yum soup paste, straw mushrooms and red chili. Bring to boil and simmer for 8 minutes.
Bring the prawn back to the pot. Cook for another 2 minutes. Add seasonings and coriander. Serve with more lime juice and fish sauce.

  1. Coconut milk cannot be cooked for too long. Add at the very end of the cooking and more if you prefer.
  2. Do not deseed the chili if you prefer spicy soup.
  3. Cooking with No Added MSG chicken broth brings tom yum soup umami flavour.