\n<\/strong>1 litre\/2 pints\u00a0chicken stock
\n<\/a>300ml\/11fl oz water
\n6 sticks\u00a0lemongrass<\/a>, lightly crushed
\n4\u00a0fresh coriander<\/a>\u00a0roots, crushed
\n110g\/4oz fresh\u00a0galangal<\/a>, peeled and sliced (available from Asian supermarkets)
\n8 tomatoes, cut into quarters,\u00a0seeds<\/a>\u00a0removed
\n6 kaffir\u00a0lime leaves
\n<\/a>1-2\u00a0limes<\/a>, juice only
\n75ml\/3fl oz\u00a0tamarind<\/a>\u00a0water (tamarind<\/a>\u00a0is available from Asian supermarkets. Soak the\u00a0tamarind<\/a>\u00a0in hot water and push the pulp through a sieve to make\u00a0tamarind<\/a>\u00a0water.)
\n3 red chillies, thinly sliced
\n75ml\/3fl oz\u00a0fish sauce<\/a>\u00a0(nam pla), or to taste
\n75g\/3oz palm sugar (available from Asian supermarkets), use\u00a0brown sugar<\/a>\u00a0if unavailable
\n12 raw tiger\u00a0prawns<\/a>, shelled, gutted and split in half
\n2 boneless skinless\u00a0chicken breasts<\/a>, cut into chunks<\/p>\n
Method 2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.<\/p>\n 3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.<\/p>\n 4. Transfer 220ml\/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.<\/p>\n 5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.<\/p>\n Recipe by John Torode for the BBC<\/p>\n Food features and recipes like this appear in the Desang Diabetes Magazine<\/a>, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. <\/strong><\/p>\n <\/p>\n![\"\"](\"https:\/\/makingcarbscount.com\/wp-content\/uploads\/2017\/11\/Tom-Yum-Kung-soup-231x300.jpeg\")
<\/a>To serve
\n<\/strong>1 small bunch\u00a0fresh coriander
\n<\/a>1 small bunch fresh\u00a0Thai basil
\n<\/a>lime<\/a>\u00a0wedges<\/p>\n
\n<\/strong>1. Place the stock and water into a large pan over a high heat and bring to the boil.<\/p>\n