Tom Yum Goong Recipe

Fragrant lemongrass, lime leaf, galangal and chilli in a hot-sour broth with plump prawns — tom yum goong is Thailand's most famous soup for good reason.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

320

Ingredients

• 300 g large prawns, peeled with tails on
• 1 litre chicken or prawn stock
• 2 lemongrass stalks, bruised and cut
• 4 kaffir lime leaves, torn
• 3 slices galangal or ginger
• 200 g mushrooms, halved
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp chilli paste
• 1 tsp sugar
• 2 spring onions and coriander, to serve
• Jasmine rice, to serve

Instructions

1. Bring the stock to a boil with the lemongrass, lime leaves and galangal; simmer 5 minutes.
2. Add the mushrooms and simmer 3 minutes until just tender.
3. Stir in the fish sauce, sugar and chilli paste.
4. Add the prawns and cook 2 to 3 minutes until just pink; do not overcook.
5. Take off the heat and stir in the lime juice, then taste and balance hot, sour, salty and sweet.
6. Serve in bowls scattered with spring onions and coriander, with rice on the side.

Pro tips

• Add lime juice off the heat so its brightness does not cook away.
• Balance the four flavours at the end; every cook adjusts to their own taste.
• Prawns cook in minutes; pull them the moment they turn pink.
• Bruise lemongrass well to release its fragrance into the broth.

Frequently asked questions