Tom Yam Goong (Spicy and sour prawn soup)

    45 mins

    Everyone has their own version of this soup. This recipe is simple and delicious.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 300 grams prawns, peeled and deveined, reserve the shells
    • 1 litre water
    • 2 stalks lemongrass, sliced into 2 cm lengths
    • 4 kaffir lime leaves
    • 2 shallots, sliced thin
    • 3 cloves garlic, smashed
    • 3 cm piece of galangal root, peeled and sliced thin
    • 5 cherry tomatoes, halved
    • 140g mushrooms, halved
    • 15 Thai chillies, halved lengthwise
    • 2-3 tablespoons fish sauce
    • 1-2 limes, juiced
    • Handful coriander, chopped

    Prep:10min  ›  Cook:30min  ›  Extra time:5min  ›  Ready in:45min 

    1. Simmer the prawn shells in the water for 10 minutes. Strain and reserve the stock.
    2. Add the lemongrass, lime leaves, shallots, garlic and galangal. Simmer for 10 minutes.
    3. Add the tomatoes, mushrooms and chillies. Simmer for 5 minutes. Add the prawn meat to the broth and cook till just done, about 1 minute.
    4. Season with the fish sauce and lime juice.
    5. Serve in a communal bowl with chopped coriander on top. This dish goes well with jasmine rice.

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