Tom Yum Goong (Spicy Thai Soup with Prawns) Recipe

A flavoursome Thai soup made with sweet and succulent prawns packed with a punch of chillies.
Cook Time: 25 minutes

Difficulty: Easy
Serves: 4
Tagged in: Recipes, Soups


Medium-Sized Prawns, deveined and shelled; 350 g (save the shells and heads)

Vegetable Oil; 2 tbsp

Water; 3 cups

Chicken Stock; 5 cups

Lemongrass Bulb, crushed; 2 pieces

Galangal, washed and thinly sliced; 20 g

Fresh Cilantro, chopped; 1/2 cup

Kaffir Lime Leaves; 4-6

Thai Red Chilli, crushed; 2 tbsp

Oyster Mushroom; 1 cup

Straw Mushroom; 1 cup

Thai Chilli Paste (Nam Prik Pao); 1/4 cup

Fish Sauce; 3 tbsp

Lime Juice; 1/4 cup


  1. Sauté prawn shells and heads, half the galangal, lemongrass, cilantro and kaffir lime leaves.
  2. Add water and simmer for 15 minutes to make the seafood stock. Strain and reserve the liquid and remove the shells and heads.
  3. In a mortar and pestle, pound rest of the lemongrass, galangal, kaffir lime leaves and Thai red chillies into a paste.
  4. Bring the chicken and prawn stock to a simmer, add the paste and simmer for 8-10 minutes.
  5. When it comes to a boil, add mushrooms and cook for 1-2 minutes or until cooked.
  6. Add chili paste and fish sauce. Stir to dissolve the chili paste.
  7. Add shrimp meat and cook just until done. Turn off the heat.
  8. Before serving with jasmine rice, top the soup with lime juice and cilantro.

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