Tom Yum Goong
Tom Yum Goong is a bright, fiery prawn soup with a fragrant broth layered with lemongrass, galangal, kaffir lime leaf, chilli, and lime. The finished soup is light yet deeply flavorful, with juicy prawns, tender mushrooms, and bursts of sweet tomato in every spoonful.
Ingredients
Soup base
- 700 mlwater
- 2, trimmed and cut into 5 cm pieces, lightly bruisedlemongrass stalks
- 25 g, sliced thinlygalangal
- 4, tornkaffir lime leaves
- 2, bruisedbird's eye chillies
- 120 g, halvedstraw mushrooms
- 1 medium (120 g), cut into wedgestomato
Prawns and seasoning
- 220 graw prawns, peeled and deveined
- 2 tbsp (30 ml)fish sauce
- 1 tbsp (20 g)nam prik pao (Thai roasted chilli paste)
- 3 tbsp (45 ml)lime juice
- 1 tsp (4 g)palm sugar
Finish and garnish
- 10 gfresh coriander leaves
- 1, thinly sliced (optional)extra bird's eye chilli
- 2 wedges, to servelime wedges
Instructions
- 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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the clearest, most aromatic broth, lightly bruise the lemongrass and chillies rather than chopping them finely; this releases flavor without making the soup cloudy.
- •If you can find head-on prawns, simmer the heads and shells in the water for 10 minutes first, then strain; this adds depth, but it will push the total time beyond 30 minutes.
- •Straw mushrooms are traditional, but oyster mushrooms or button mushrooms work well if needed.
- •Serve with steamed jasmine rice if you want a more filling meal.
Background
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.
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