Tom Yum Goong

Nutrition · per serving

Steps

1. 1

   Prepare everything before you start: trim and bruise the lemongrass, slice the galangal, tear the kaffir lime leaves, halve the mushrooms, wedge the tomato, and make sure the prawns are peeled and deveined. This soup cooks fast, so having all ingredients ready helps preserve the fresh aroma.

   2, trimmed and cut into 5 cm pieces, lightly bruised lemongrass stalks25 g, sliced thinly galangal4, torn kaffir lime leaves120 g, halved straw mushrooms1 medium (120 g), cut into wedges tomato220 g raw prawns, peeled and deveined
2. 2

   Bring the water to a lively simmer in a medium saucepan. Add the lemongrass, galangal, kaffir lime leaves, and bruised bird's eye chillies. Simmer for 5 minutes to infuse the broth; it should smell citrusy and sharp, not dull. Keep it at a simmer rather than a hard boil so the aromatics stay bright.

   700 ml water2, trimmed and cut into 5 cm pieces, lightly bruised lemongrass stalks25 g, sliced thinly galangal4, torn kaffir lime leaves2, bruised bird's eye chillies
3. 3

   Add the mushrooms and tomato, then simmer for 2 to 3 minutes until the mushrooms are just tender and the tomato has softened slightly but still holds its shape.

   120 g, halved straw mushrooms1 medium (120 g), cut into wedges tomato
4. 4

   Stir in the fish sauce, nam prik pao, and palm sugar until the chilli paste dissolves fully into the broth. Taste the broth now: it should be savory, lightly sweet, and quite intense because the lime juice goes in later.

   2 tbsp (30 ml) fish sauce1 tbsp (20 g) nam prik pao (Thai roasted chilli paste)1 tsp (4 g) palm sugar
5. 5

   Add the prawns and poach for 1 to 2 minutes, just until they turn pink and opaque with a slight curl. Do not overcook them or they will become firm and mealy.

   220 g raw prawns, peeled and deveined
6. 6

   Turn off the heat, then stir in the lime juice. Adding it off the heat keeps the soup vividly sour and fragrant. Taste and adjust if needed: Tom Yum should balance hot, sour, and salty, with the prawn flavor still coming through.

   3 tbsp (45 ml) lime juice
7. 7

   Ladle into warm bowls, making sure each portion gets prawns, mushrooms, and tomato. Finish with coriander, optional sliced chilli, and serve immediately with lime wedges on the side.

   10 g fresh coriander leaves1, thinly sliced (optional) extra bird's eye chilli2 wedges, to serve lime wedges

Origin & History

Tom Yum is one of Thailand's most iconic soups, known for its lively balance of hot, sour, salty, and aromatic flavors. Tom Yum Goong, the prawn version, is especially associated with central Thai cooking and has become a globally recognized expression of Thai cuisine. Its distinctive character comes from fresh herbs such as lemongrass, galangal, and kaffir lime leaf rather than heavy spices.