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Tom Yum Goong (Spicy Prawn Soup)

Total Time 25 minutes
Servings: 4 4 servings
Course: Starter / Main
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 400 g large prawns shell-on (heads on if possible)
  • 1 litre chicken or prawn stock
  • 3 stalks lemongrass bruised and cut into 5 cm pieces
  • 5 cm galangal thinly sliced
  • 5 kaffir lime leaves torn
  • 4 –6 bird's eye chillies bruised
  • 200 g oyster or straw mushrooms
  • 3 tbsp fish sauce or to taste
  • 3 tbsp lime juice or to taste
  • 1 tsp palm sugar
  • 4 tbsp evaporated milk or coconut milk for the creamy version
  • Fresh coriander and spring onion to garnish

Method
 

  1. Bring the stock to a boil in a large pot. Add the lemongrass, galangal, kaffir lime leaves and chillies. Simmer for 5 minutes.
  2. Add the mushrooms and simmer for 2 minutes.
  3. Add the prawns and cook for 2–3 minutes until just pink and curled.
  4. Season with fish sauce, lime juice and palm sugar. Taste — it should be a balance of hot, sour, salty and slightly sweet.
  5. For the creamy version (Tom Kha style), stir in the evaporated milk or coconut milk at the end.
  6. Ladle into bowls and garnish with fresh coriander and spring onion. Serve with steamed rice.

Notes

Source: Classic Thai recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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