Tom Yum Soup is a classic and really popular dish from Thailand - it's nourishing, fragrant and aromatic. We sell Maesri Tom Yum soup paste which means it is super easy to make an authentic tom yum soup at home. This paste is packed full of lemongrass, tamarind, red chilli, kaffir lime and galangal.

Tom yum simply means 'mixed boil' so as the name suggests, it might contain all sorts of ingredients from crab meat, prawns, beef, chicken to any number of different vegetables. I've opted for the classic combination of prawns and chicken in my recipe, but as the broth is the most important part of a tom yum, you can try out any combination of extra ingredients that you like. Traditionally tom yum doesn't contain noodles, but it makes a more substantial dinner if you add your favourite noodles in at the end.

Ingredients
Serves 4
100g Maesri tom yum paste
1.2ltrs chicken stock
2 bone-in chicken thighs
350g raw, shell-on king prawns (frozen is fine)
200g mushrooms, cut into quarters (chestnut, shiitake or a combination of both)
2 heads of pak choi, leaves separated from the bulb
150g bean sprouts
1 fresh red chilli, thinly sliced (optional)
½ bunch fresh coriander
1 lime, cut into quarters
Asian fish sauce (to taste)
1 pack Sau Tao Ramen Noodles

1. If using frozen prawns, make sure they are fully defrosted.

2. Pour the chicken stock into a large saucepan, add the chicken thighs and heat until just about simmering. Turn the heat down so the liquid is just steaming (it should be around 85°C) and poach the chicken thighs for about 45 mins or until the chicken is cooked through. It's important not to boil the chicken hard as this will dry out the meat.

3. Meanwhile, peel the prawns by removing the head and taking the shell off the body. Yes, this is slightly laborious, but the prawn shells will really add to the flavour of your broth.

4. Once the chicken is cooked, remove the chicken thighs from the pan and set to one side to cool a little, reserving the broth as well. In a separate pan, fry the prawn shells in a little oil for a minute, the shells will go pink. Pour in the reserved chicken stock, bring back up to a simmer and cook for 2-3 minutes.

5. Once cool enough to handle, remove the skin from the chicken thighs and pull the meat apart into thin shreds. 

6. Discard the prawn shells and add in the Maesri tom yum paste, simmer gently while you cook the vegetables.

6. To stir fry the vegetables. Separate the leaves from the pak choi, slice the bulb part thinly and fry on a high heat for a minute, then add in the sliced mushrooms, continue to cook for another 2 minutes before adding in the bean sprouts and the green, leafy part of the pak choi. Cook for a further minute then turn off the heat and leave a keep warn in the pan.

7. Remove the ramen noodles from the packet and pour boiling water over them. Leave for 2 minutes.

8. Drop the raw prawns into the broth and cook for about a minute, or until the prawns have turned pink. Check the flavour of the broth and add fish sauce to taste.

9. Divide the noodles between 4 warm bowls, pile over the stir-fried vegetables, some shredded chicken and ladle over the hot stock, distributing the prawns evenly between each bowl. Garnish with plenty of fresh coriander, sliced chilli and a wedge of lime.

Enjoy! And foodies don't forget to leave a review for this recipe when you make this at home. Ben 

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