Cold and flu killer Thom Yum soup

Thom Yum Soup sounds fancy, but it’s actually relatively easy to make and a great meal if served with rice or noodles or just on it’s own. In my house we call it cold and flu killer soup because chilli, whilst hot, can also help.

🌶️ 1. They clear your sinuses

Chillies contain capsaicin, the compound that gives them their heat. It can help open up your nasal passages, thin mucus, and make it easier to breathe when you’re bunged up. That’s why spicy food sometimes makes your nose run — it’s literally helping to clear things out!

🧠 2. They may boost circulation and endorphins

Capsaicin can increase blood flow and trigger endorphins (your body’s natural feel-good chemicals), which might make you feel a bit better while you’re under the weather.

🦠 3. They have some antibacterial and antioxidant properties

Chillies are rich in vitamin C and other antioxidants, which support your immune system and help your body fight off infections.

Having spent a fair part of my childhood in Thailand, and my father living there during his retirement, and now family still there, I love Thai food and we eat it often at home or when we go out. This is my recipe for Thom Yum soup that I pull out when we feel like it, or if we have colds and need the heat of chilli, but the comfort of a soup.

• 1 litre water or chicken stock

• 2 stalks lemongrass (cut into 3–4 pieces, lightly crushed)

• 3–4 kaffir lime leaves (torn in half)

• 3 slices galangal (or fresh ginger if you can’t find it)

• 2 small red chillies (sliced, adjust to taste)

• 200 g raw prawns or chicken (thinly sliced)

• 150 g mushrooms (button or oyster, sliced)

• 2 tbsp fish sauce

• 1–2 tbsp lime juice (to taste)

• 1 tsp sugar

• Optional: 1–2 tsp Thai chilli paste (Nam Prik Pao) for a richer flavour

• A few sprigs of fresh coriander for garnish

How to make your Thom Yum Soup:

1. Boil the base:
   Bring the water or stock to a gentle boil in a pot. Add lemongrass, lime leaves, galangal, and chillies. Simmer for about 5–10 minutes so the flavours infuse.

2. Add the main ingredients:
   Toss in your mushrooms and cook for a few minutes. Then add the prawns (or chicken) and cook until just done (prawns turn pink, chicken turns white).

3. Season:
   Stir in fish sauce, sugar, and (if using) Thai chilli paste.

4. Add sourness:
   Remove from heat, then stir in lime juice — this keeps the flavour fresh and bright.

5. Taste and adjust:
   You’re looking for that perfect Thai balance — hot, sour, salty, and a little sweet. Add more lime juice or fish sauce to your liking.

6. Serve:
   Pour into bowls and top with chopped coriander. Serve immediately.

• Serve with steamed jasmine rice or just on its own as a light meal.

• If you prefer a creamier version, add a splash of coconut milk or evaporated milk at the end.

• Veggie version: use vegetable stock, skip the fish sauce, and replace prawns with tofu.