Hot and Sour Prawn Soup
Hot and Sour Prawn Soup is a fragrant Thai-style soup made with raw prawns, shiitake mushrooms, lemongrass and makrut lime leaves. The Thermomix chops the aromatic paste in seconds and gently heats the stock, delivering a spicy, tangy broth with plump prawns in one bowl.
About this recipe
Hot and Sour Prawn Soup with the Thermomix TM7 brings the classic Thai tom yum experience straight into your kitchen. When you search for tom yum recipes or an all-in-one kitchen machine soup, this is the kind of result you want: plump raw prawns, fresh shiitake mushrooms, tom yum paste, fish sauce, lemongrass, makrut lime leaves, root ginger and shallots all working together in one vibrant, spicy-sour broth. The TM7 makes it achievable on a weeknight because the aromatic base of chillies, ginger, lemongrass, lime leaves and shallots is blitzed to a fine paste in seconds, releasing far more fragrance than hand-chopping ever could. The soup is light yet deeply savoury, ideal as an impressive starter for guests or a quick low-calorie main for two. Restaurant-quality tom yum is no longer limited to takeaway nights.
Preparation tips
- Tip 1: Use the built-in scale to weigh the tom yum paste and fish sauce directly into the mixing bowl, so the balance between sour, salty and spicy stays consistent every time you make this prawn soup.
- Tip 2: Add the raw prawns only at the very end and let them poach gently in the hot broth, so they stay plump and juicy rather than rubbery; oversized prawns look and taste best here.
- Tip 3: For a milder family version, deseed the fresh chillies before chopping, and serve extra sliced chilli and lime wedges alongside so everyone can adjust their own heat level.
Recipe variations
- Vegetarian tom yum: replace the prawns with firm tofu cubes and extra shiitake mushrooms, and swap fish sauce for soy sauce to keep the salty depth of this hot and sour soup fully plant-based.
- Coconut tom yum version: add a splash of coconut milk at the end for a creamier, milder broth, and toss in cherry tomatoes and baby corn for a festive Thai-style variation.
Thermomix TM7 Benefits
- The TM7 blitzes lemongrass, ginger and shallots into a fine aromatic paste in seconds, releasing far more fragrance than hand-chopping. [Multi-Function]
- Precise heating keeps the chicken stock and tom yum paste at a gentle simmer, so the sour broth develops flavour without scorching. [Precision Control]
- Weigh the fish sauce and tom yum paste directly in the mixing bowl, giving this prawn soup a perfectly balanced hot-and-sour profile every time. [Time Savings]
- Gentle steaming of the raw prawns in the hot broth keeps them plump and tender instead of rubbery and overcooked. [Multi-Function]
- Blending the chillies and lime leaves evenly through the soup distributes fiery heat consistently across every spoonful. [Multi-Function]
Ingredients
- fresh lemon grass
- fresh red chillies
- makrut lime leaves
- fresh root ginger
- shallots
- chicken stock
- fresh shiitake mushrooms
- fish sauce
- sugar
- tom yum paste