Tom Yum Goong Recipe

Cook Time:




Thai hot and sour 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
3 1/2 tablespoon Lemon Juice
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


  1. In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads.
  2. Boil the shrimp head until the water turns slightly orange in colour. 
  3. Press the shrimp heads with spatula to extract the “goodies” from their heads.
  4. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.
  5. Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao to the shrimp stock and bring it to boil. 
  6. Add in the shrimp and fish sauce. Boil until the shrimps are cooked, and lastly, add the lime juice and season with salt and serve hot.

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