Tom Yum Goong – Thailand

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Classic Tom Yum Soup

Tom Yum Goong, Thailand’s beloved hot and sour prawn soup, is a masterful symphony of aromatics that captures the very essence of Thai cuisine. This iconic soup balances the sharp citrus notes of lemongrass and kaffir lime leaves with the pungent heat of Thai chillies and the distinctive warmth of galangal. At its heart are plump, succulent prawns that release their sweet brininess into a fragrant chicken stock, while tender oyster mushrooms add an earthy depth. The final harmony comes from the perfect balance of sour lime juice, savoury fish sauce, and just a touch of sugar to round out the flavours. This recipe stays true to the authentic version found in the streets of Bangkok, where the soup’s intense aroma draws diners from blocks away.

 

Tom Yum Goong ต้มยำกุ้ง
Nutrition Information
  • Serving size: 100g
  • Fat: 0.9g
  • Unsaturated fat: 0.2g
  • Carbohydrates: 4.3g
  • Sugar: 2.1g
  • Sodium: 131mg
  • Fiber: 0.2g
  • Protein: 3.5g
  • Cholesterol: 12 mg
Recipe type: Soup
Cuisine: Thai
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Thailand is a country that produces some excellent cuisine. They have a masterful knowledge of how to combine sweet, sour and saltiness with piquancy of the Chilli, to provide an explosion of flavour. This dish is a great starter for a Thai theme meal evening or simply as a comforting pick me up on a cold winters night. To make the dish more substantial, simply add pieces of cooked chicken, which will readily absorb the wonderfully flavoured broth.
Ingredients
  • Chicken stock - 4 cups
  • Prawns - 8 to12 medium-sized shrimp, deveined, head and shell on.
  • Kaffir lime leaves- 4 to 6, roughly chopped
  • Fresh Lemongrass - 1stalk , cut into 1-2 inch pieces
  • Galangal – 1 piece - 2 inches, thinly sliced. * see note
  • Thai chillies 2 to 3, roughly chopped
  • Thai chilli paste - 3 to 4 tablespoons (optional) ** see note
  • Lime juice - ½ cup
  • Thai fish sauce - 3 tablespoons *** see note
  • Sugar - 1 to 2 teaspoons
  • Oyster mushrooms - 3 cups chopped into bite-sized pieces
  • Coriander /Cilantro - for garnish
Instructions
  1. Combine chicken stock, galangal, lemongrass, chillies and kaffir lime leaves in a pot. Bring to the boil. Add the mushrooms and allow to simmer for 3 to 4 minutes. Remove lemongrass, kaffir lime leaves and galangal
  2. Add the prawns and now turn off the heat. The residual heat from the boiled stock will cook the prawns. Allow to cook for 1 to 2 minutes
  3. Now add the lime juice, sugar, Chilli paste and fish sauce. Stir well
  4. Garnish with coriander/ cilantro and serve immediately
Notes
* Whilst not exactly the same, galangal can be substituted by I teaspoon of fresh ginger This recipe yields 4 portions
** Thai name: Nam Pla
*** Thai name: Nam Prik Pao

Shitake noodles can also be added . Follow package instructions

This recipe yields 4 portions

Keywords: Tom yum goong with chillies