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Chicken and prawn tom yum soup
Fruit and vegetables
6 sticks
lemongrass
, lightly crushed
4
fresh coriander
roots, crushed
110g/4oz fresh
galangal
, peeled and sliced (available from Asian supermarkets)
1-2
limes
, juice only
1 small bunch
fresh coriander
, leaves
1 small bunch fresh
Thai basil
, leaves (available from Asian supermarkets)
lime
wedges
Tins, packets and jars
1 litre/2 pints
chicken stock
75ml/3fl oz
tamarind
water (
tamarind
is available from Asian supermarkets. Soak the
tamarind
in hot water and push the pulp through a sieve to make
tamarind
water.)
Cooking ingredients
8 tomatoes, cut into quarters,
seeds
removed
75ml/3fl oz
fish sauce
(nam pla), or to taste
75g/3oz palm sugar (available from Asian supermarkets), use
brown sugar
if unavailable
Meat, fish and poultry
12 raw tiger
prawns
, shelled, gutted and split in half
2 boneless skinless
chicken breasts
, cut into chunks
Other
300ml/11fl oz water
6
lime leaves
3 red chillies, thinly sliced
Back to recipe
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