Tom Yum Goong
ต้มยำกุ้ง
Tom Yam Kung
A hot-and-sour prawn soup scented with lemongrass, galangal and makrut lime leaves. This clear version is bright, aromatic and deeply Thai.
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About this dish
A hot-and-sour prawn soup scented with lemongrass, galangal and makrut lime leaves. This clear version is bright, aromatic and deeply Thai.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: ginger plus lime zest
Allergy: ginger
Dietary: ginger
Flavour: fresh lime zest
Allergy: lime zest
Dietary: lime zest
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Ingredients
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700 ml Chicken Stock
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300 g large raw prawnsshells removed, tails optional
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2 stalks lemongrassbruised and cut into lengths
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5 slices galangal
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5 makrut lime leavestorn
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150 g straw mushroomshalved
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2–4 bird’s-eye chilliesbruised
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3 tbsp fish sauce
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3 tbsp fresh lime juice
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1 tsp sugaroptional
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2 tbsp coriander leaves
Bruise aromatics rather than chopping them finely; they perfume the broth but are not normally eaten.
Method
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1
Infuse the stock
Bring stock to a gentle boil with lemongrass, galangal and lime leaves. Simmer for 8 minutes.
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2
Add mushrooms
Add mushrooms and cook for 3 minutes.
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3
Cook the prawns
Add prawns and chillies. Simmer only until the prawns turn pink and opaque.
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4
Season
Remove from heat, then stir in fish sauce, lime juice and sugar. Taste for a sharp, salty and spicy balance.
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5
Serve
Ladle into bowls and finish with coriander.
What it tastes like
Sharp lime acidity, fragrant herbs, salty depth and clean chilli heat.
Make it milder
Use one chilli, leave it whole, and remove before serving. Do not reduce the lime too much because acidity defines the dish.
Ingredient substitutions
King prawns, mixed seafood or chicken all work. Button mushrooms can replace straw mushrooms.
Vegetarian alternative
Use mushrooms and tofu, vegetable stock and soy sauce instead of fish sauce.
Common mistakes
Boiling after adding lime juice dulls the flavour. Overcooking prawns makes them rubbery.
Serving the dish
Serve piping hot with steamed jasmine rice if making it a main meal.
Coriander leaves and extra lime wedges.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Tom Yum Goong
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