Tom Yum Goong

Spicy Sour Prawn Soup Recipe

Tom Yum Goong

Tom-Yum-Goong-RecipeSo many foreigners refer to this as Yum Tom when in fact it is Tom Yum. Thai soups are famous for their variety and aromatic flavours and this is probably the most famous. Tom Yum Goong in this case is with (Goong) prawns.

I have eaten this more times than I care to remember when it was over spiced or the subtler flavour just missing because of poor preparation. Needless to say Khwanjai didn’t cook on those occasion – enjoy!

Longish video this one, just over 10 minutes, because we wanted to show you the finer points of this wonderful soup recipe with some really good close-ups.

How to make Tom Yum Goong

1/2 kg. Prawns or 200g if peeled
3 Lemon grass
3-4 Kaffir Lime Leaves
5-6 Galangal Slices
5-6 Thai Chillies (Pik ki nu)
4-5 Red shallots
6-7 Mushrooms
2 Spring Onion
3 Coriander sprigs including roots if you can
5-6 Tomatoes
1 Lime (more if you like sour)
1-2 ts Salt
2 tbs Fish Sauce
2 tbs Chilli Paste With Soya bean oil
2 Chicken stock cubes (or powder)
2-3 Cups water

De-shell and wash the prawns. Top tip in the video! (don’t need heads and tails for this one)
Bash and cut lemon grass and tear Kaffir lime leaves
Slice Galangal (penny thickness) If it’s a tender young Galangal you can leave the skin on.
Crush the shallots and chilli, but the cut tomatoes & mushrooms (see video for sizes)
Wash and cut spring onions & coriander

How to Cook:
Bring water to boil over high heat in a medium pan, add the lemon grass, galangal, kaffir lime leaf, fish sauce, chicken (not fish) stock cubes & salt
Bring to the boil and cook for about 2 minutes, then add the shallots, chillies, tomatoes & mushrooms
Wait until it boils again before adding the prawns
Simmer for 2-3 minutes or until the shallots soften slightly before adding spring onions, coriander & chilli paste with soya bean oil stir briefly to mix in thoroughly & remove from heat

That’s it folks! Thai Prawn Soup Hot and Sour…. Done!

Serving Suggestion:
Serve into a large bowl & add lime juice to taste. Eat with jasmine rice and a nice cold beer (recommended) A great recipe to complement our Tom Yum Goong recipe is our Pork Stuffed Omelette or alternatively our Chicken Fried Rice both non spicy so either will complement the soup beautifully and make a more substantial meal of it. We have a few other recipes for prawns, such as our Shrimp Fried Rice and Pad Grapow Goong to name just two.

There’s a bit moreuseful information in our Thai Food Blog – Tom Yam Goong

Khwanjai’s Top Tips:
We really recommend you print out the recipe first as there are a lot of ingredients

Note: Near the end of the cooking, Oil asked me what one of the ingredients is called in English, I had a slip of the tongue and said curry paste in soy bean oil but its actually chilli paste in soy bean oil.. (listed correctly in the ingredients above)

Please feel free to share and leave your review below..

3 comments… add one
  • richie cox Link Reply

    Hi, whats your cutting board made of?
    looks like a section of tree trunk but sounds like stone

    • Jules Link Reply

      Its a section of tree trunk, not sure which tree type but pretty common all over Thailand

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