Tom Yum Goong Thai Spicy Prawn Soup

Tom Yum Goong Thai Spicy Prawn Soup

Ingredients and Methods



Serves 2

8 large (Size 21/25) uncooked prawns shelled and deveined.

Leave tails intact.

6 oyster mushrooms  

2 cups of chicken or vegetable stock

10 cm stick fresh lemon grass, sliced thinly

4 thin (2 mm) slices of galangal

4 fresh kaffir lime leaves, torn in half

2 shallots or ¼ small red onion, sliced thinly

1 - 2 fresh small red chillies, chopped finely

2-3 teaspoons lime or lemon juice

2-3 teaspoons fish sauce

1-2 teaspoons white sugar

1 tablespoon fresh coriander leaves, chopped coarsely

1 spring onion, sliced thickly

3 cherry tomatoes cut in half for colour! (Optional)

1 tablespoon chilli jam (optional)           



Add stock to large saucepan.

Add lemon grass, lime leaves, galangal, chilli jam and shallots.

Bring to the boil, reduce heat and simmer for 5 minutes.

Add prawns and mushrooms and cook for 1 minute or until prawns change colour to pink.

Do not over cook the prawns. They must be “crunchy”.

Add chilli, (be careful! They’re hot!) fish sauce, sugar and juice to your taste.

Garnish with coriander, halved cherry tomatoes and spring onion.

Chef Chaloem

Chaloem was born in a small Village near Loei, a city in the mystical Issan Region of far north-eastern Thailand along side the mighty Mekong River and the Laos border. His cooking skills are innate. (more)

here to view all of Chef Chaloem's recipes.


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