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Leftover Chicken and Prawn Tom Yum


Was feeling a little inspired today and wanted to make an authentic Tom Yum. My parents have lived in Thailand for many years, and I like to think that my recipes are pretty close to the real thing. I was lucky enough to help make a Fish Tom Yum on the beach in Hau Hin as a treat for being a regular!

With access to a good Asian greengrocers, such as
Thai Smile, or even a decent supermarket these days, the main stumbling blocks to these recipes have been removed. Sainsbury’s in Chiswick stocks fresh Tamarind, decent Thai Chillies and Kaffir Lime Leaves. The lemongrass, lime leaves, galangal, Thai basil and tamarind freeze really well - I keep them in a freezer bag and pull out when needed (can be prepared frozen with a sharp knife).

There are many ways to make Tom Yum broth, I like to base mine on lemongrass, fish sauce and galangal. This recipe is
HOT - unless you like the real deal I strongly advise you to half the amount of chilli. I had rivers of sweat running down my face - just like when I visit Thailand!

The broth will serve 4, and you can pretty much add what you like. I had some frozen Tiger prawns in the freezer, and used half a roast chicken breast from the weekend roast.

Tom Yum : Finished Dish (Side View)


Full Recipe ...
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