To mark the end of a decidedly wet and rainy week, nothing tastes quite like a piping hot bowl of Tom Yum soup. This dish is a firm favourite here in Sadie’s HQ; characterised by its distinct hot and sour flavours, fragrant spices and herbs generously used in our bone broth. And it’s quick and simple to make – perfect if you want a delicious dish without tons of prep.

Enjoy x

What you need:

  • 1 lemongrass
  • 2 garlic cloves
  • Thumb-sized ginger piece, thinly sliced
  • 1 birds-eye chilli, halved
  • 2 plum tomatoes, chopped
  • 2 packs (350ml) of Sadie’s Kitchen Chicken Bone Broth
  • 125g button mushrooms, quartered
  • 150g raw peeled prawns 
  • 1 tbsp soft brown sugar 
  • 1 lime, juiced
  • 1 tbsp fish sauce 
  • 2 kaffir lime leaves (1 thinly sliced to serve)

Method:

  1. Put the chicken stock into a pan over medium heat and bring to the boil.
  2. Add in the lemongrass, ginger, chilli, garlic and torn lime leaves, turn down and simmer gently for 15 minutes.
  3. Add the tomatoes and mushrooms, and simmer for 5 minutes.
  4. Add prawns and simmer for 4-5 minutes or until pink, then remove from heat.
  5. Take out the lemongrass, lime leaves and garlic, and discard.
  6. Season with the sugar, lime juice and fish sauce.
  7. Serve with sliced lime leaf.

Serves 2-3

Photograph: Shilpa Kiran, @Soulful_and_Healthy