Tom Yum Goong (Hot and Sour Thai Prawn Soup)
Why this recipe works
- Aromatic broth: Lemongrass, galangal and lime leaf are simmered first so their fragrance has time to infuse the soup before the prawns are added.
- Sharp but balanced: Lime juice gives the soup its clean sourness, while fish sauce and nam prik pao add savoury depth and chilli warmth.
- Fast cooking: The broth develops flavour quickly, and the prawns need only a short simmer to stay tender and juicy.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the chilli seeds and add the sliced chilli gradually at the end, tasting before adding more.
- For more heat: Use extra fresh chilli or a little more nam prik pao, keeping the lime and fish sauce in balance.
- Keep the soup balanced: If the chilli becomes too dominant, sharpen with a little more lime juice or round it out with extra fish sauce.
Ingredient notes
- Nam prik pao: Thai chilli paste adds roasted chilli depth and a savoury richness that plain fresh chilli cannot provide on its own.
- Bruise the aromatics: Bashing the lemongrass and tearing the lime leaf helps release their essential oils into the broth.
- Add lime off the heat: Stirring in the lime juice after cooking keeps the sourness bright and fresh rather than muted.
Common mistakes
- Overcooking the prawns: Add the prawns near the end and cook only until pink and opaque; longer simmering can make them firm and rubbery.
- Boiling too hard: A gentle simmer gives a cleaner broth and prevents the seafood from cooking too aggressively.
- Adding the final seasoning too early: Fish sauce, chilli paste and lime are best adjusted at the end so the soup stays sharp, savoury and aromatic.
Authenticity notes
- Infused aromatics: Tom yum relies on simmered aromatics for fragrance; the lemongrass and lime leaf flavour the broth rather than acting as the main edible ingredients.
- Clear or richer broth: Some versions are clearer and sharper, while nam prik pao gives this version a slightly richer, chilli-forward character.
- How to serve it: Serve as a light starter or with steamed jasmine rice to turn the soup into a fuller meal.
Equipment you'll need
Ingredients
Instructions
- Trim the lemongrass and bash it with the side of a knife to bruise. Tear the fresh kaffir lime leaf to release its aroma. Slice the red chili pepper and halve the button mushrooms.
- Put 1.2 l water in a saucepan and bring to a simmer. Add the lemongrass, fresh kaffir lime leaf, galangal paste and half the red chili pepper, then simmer for 8 minutes so the broth turns fragrant.
- Stir in the button mushrooms and simmer for 2 minutes. Add the prawns and cook for 2 to 3 minutes, just until pink and opaque.
- Take the pan off the heat and stir in the nam prik pao Thai chili paste and fish sauce. Squeeze in the juice from the lime, then taste and adjust with a little more fish sauce or lime juice if you like. Ladle into bowls and finish with fresh coriander and the remaining red chili pepper.
Recipe notes
Tips
- For a clearer broth, keep the soup at a gentle simmer rather than a rolling boil, especially once the prawns go in.
- If you prefer a milder soup, remove the seeds from the red chili pepper and add it gradually at the end.
- Seafood cooks quickly: make sure the prawns are fully pink and opaque before serving.
Substitutions
- Replace button mushrooms with oyster mushrooms for a softer, silkier texture.
- Replace fresh coriander with fresh basil for a different herbal finish.
- Replace lime with lemon for a slightly rounder, less sharp sourness.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until piping hot, taking care not to overcook the prawns.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Crustaceans Fish
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