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Tom Yum Goong Soup

Creating a touch of Thailand at home!


This is a traditional Thai soup with prawns. The name means sour and spicy prawn soup (more of less!). There are many recipe variations for this soup, but this one is particularly straight forward and delicious.  Tom yum soup is light but full of flavour and is very cleansing and nourishing too. This is a recipe you'll enjoy time and time again!


Serves: 2

Preparation Time: 25 mins



1 birds eye chilli, halved and deseeded (optional)

6 thin slices of ginger

6 x 2cm pieces of lemongrass stem

2 golden eschalots peeled and cut in quarters (or use 1/2 a brown onion)

2 kaffir lime leaves, torn from the leaf bone

4 medium oyster mushrooms cut in half (optional)

4 cherry tomatoes cut in half

2 1/2 cups water

6 large green prawns peeled and de-veined, but keep the heads and shells and leave the tail section on the prawn

2 d/spn fish sauce

1 lime cut in quarters and white centre sliced off

2 sprigs fresh coriander leaves picked off stems



1. Bring the water to simmer in a saucepan

2. Make a light prawn stock by adding the heads and peels of the prawn to the water. In about 10 seconds, they will be orange

3. Remove prawn heads and peels from the stock with a slotted spoon.

4. Add ginger, lemongrass, chilli, eschalots and karrif lime leaf and simmer for 2 minutes, then add oyster, mushrooms, cherry tomatoes, prawns, fish sauce and cook for 1 minute.

5. Remove from the heat and serve in bowls with some coriander leaf on top and the lime wedge on the side. Squeeze the lime juice into the soup just prior to eating.


NOTE: Some of the ingredients in this soup are not edible, like the lemongrass stems and karrif lime leaf. Traditionally they fill the soup bowl with these, yet, I like to just serve a piece of lemongrass in each bowl as it keeps infusing flavour in to the soup. Enjoy!