Thai Tom Yum Prawn Soup with Arugula
A punchy Thai tom yum broth with prawns, mushrooms, and Aeroveg Arugula adding a peppery, aromatic finish — sour, spicy, and ready in 30 minutes.
A good tom yum walks a tightrope of contrasts — sour from lime, fiery from chili, herbaceous from lemongrass and kaffir lime leaf, with the clean sweetness of prawn beneath. Aeroveg Arugula makes a natural addition, stirred in at the very end where its peppery bitterness echoes the bold aromatics of the broth without overpowering the delicate prawn. Think of it as the greens version of fresh herbs — present, but in service of the soup rather than competing with it.
Method
- Build the base. Bring stock to a simmer in a pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and tom yum paste. Simmer for 5–6 minutes until the broth is deeply fragrant.
- Add mushrooms. Drop in mushrooms and simmer for 3 minutes until just tender.
- Cook the prawns. Add prawns and cook for 2–3 minutes until pink and just cooked through. Season with fish sauce, lime juice, and sugar. Taste and adjust — it should be sour, spicy, and savory in equal measure.
- Finish with Arugula. Remove the pot from heat and stir in Aeroveg Arugula. The residual warmth will soften the leaves slightly while keeping their peppery character.
- Serve. Ladle into bowls, garnish with fresh coriander and sliced chili. Serve with steamed jasmine rice on the side.
Aeroveg tip: Arugula wilts quickly, so add it only after the pot is off the heat — the residual warmth is just enough to relax the leaves without cooking out their distinctly peppery bite, which is exactly what this broth needs.