Tom Yum Goong Soup Recipe

Team Foodhall

(Thai hot and sour soup cooked with shrimps)

Preparation Time- 15mins

Baking Time- 20mins

Serves- 2


2 1/2cup Shrimp/ Prawn Stock (made from d head & shells)

10-12 Shrimps, de-veined

4 bird’s eye chilli, pounded

3 slices of Galangal

3-4 Kaffir Lime Leaves, bruised

2 tablespoons Nam Prik Pao & Oil

3 teaspoons fish Sauce

1 stalk of Lemongrass pounded

1 cup button mushroom, cut into half

Lemon wedges, as needed


  1. In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in colour. 

  2. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

  3. Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao to the shrimp stock and bring it to boil. 

  4. Add in the shrimp and fish sauce. Boil until the shrimps are cooked, season with salt, and serve with the lime wedges.

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