Tom Yum Goong

Tom Yum Goong (Thai Hot and Sour Prawn Soup)

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes


Tom Yum Goong is a popular Thai hot and sour prawn soup, easily made at home with the right ingredients.



  • 400ml (1 3/5 cup) water
  • 2 stalks lemongrass, only the last quarter and smashed with the back of knife
  • 5cm (2in) galangal, smashed
  • 1 red chilli, cut into strips, lengthwise and deseeded, use less or more, to taste
  • 1/2 a medium onion, quartered
  • 1 medium tomato, quartered
  • 2 handfuls shiitake mushrooms, cut to about the size of the onions
  • 1/2 Tbsp tamarind paste
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp nam prik pow (Thai chilli paste), to taste, or any generic chilli paste
  • 4 fresh kaffir lime leaves
  • 10 large prawns (shrimps) shelled, leaving tails on, deveined
  • juice of 1 lime, to taste
  • 2 sprigs of coriander/cilantro leaves, finely chopped


  1. Boil the water in a medium sized saucepan.
  2. Add the lemongrass and galangal and simmer for 2 minutes.
  3. Add everything else apart from the lime juice and coriander leaves. Cook for about 3-5 minutes until the prawns are cooked through.
  4. Check the seasoning and adjust accordingly. You want a hot, sour and salty taste. Add more lime juice if you’d like it more sour, and more fish sauce if it’s not salty enough.
  5. Serve garnished with coriander with a bowl of jasmine rice.

  • Category: Main Course or Starter
  • Cuisine: Thai


  • Serving Size: 2