Tom yum goong is Thailand in a bowl. Hot, sour, salty and fragrant, this prawn soup is made with lemongrass, galangal and kaffir lime leaves, and every spoonful wakes up your senses. It is one of the world’s most famous soups and takes only 30 minutes to make.
Why You Will Love This Tom Yum Goong
- Bold, aromatic and ready in 30 minutes
- Low in calories and high in protein
- A comforting bowl on a cold or rainy day
Ingredient Notes
Lemongrass, galangal and kaffir lime leaves: The holy trinity of Thai soups. They flavour the broth but are not eaten. Nam prik pao: A roasted chilli paste that adds depth and a gentle sweetness. Fish sauce and lime juice: They supply the salty and sour notes.
Tips for a Balanced Broth
Simmer the aromatics first to infuse the stock, then add the vegetables and prawns. Cook the prawns briefly, and add the lime juice only after turning off the heat so its fresh flavour is not lost. Taste and adjust before serving.
Serving and Variations
Serve with steamed jasmine rice. Replace the prawns with chicken or tofu if you prefer, or stir in a little evaporated milk for the creamy tom yum nam khon version.
Frequently Asked Questions
What gives tom yum its distinctive flavour?
Lemongrass, galangal, kaffir lime leaves, chilli and lime juice build the hot, sour and fragrant base. These herbs are infused into the broth rather than eaten whole.
What is the difference between clear and creamy tom yum?
Clear tom yum (nam sai) is a light, brothy soup, while the creamy version (nam khon) has evaporated milk or coconut milk added for richness and a rounder flavour.
Can I use ginger instead of galangal?
Ginger can stand in if you cannot find galangal, but the flavour is different, as galangal is more citrusy and pine-like. Use slightly less ginger.
How do I avoid overcooking the prawns?
Add the prawns at the end and cook for only two to three minutes, until they curl and turn pink. Overcooked prawns become tough and rubbery.
Can I adjust the spice level?
Yes. Reduce or remove the bird’s eye chillies and chilli paste for a milder soup, or add more for extra heat.
Can I make it vegetarian?
Use vegetable stock and replace prawns with mushrooms or tofu. Use soy sauce or a vegetarian fish sauce substitute for seasoning.
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- Miso Soup: light, savoury Japanese umami soup
Tom Yum Goong (Thai Hot and Sour Prawn Soup)
Description
Tom yum goong is Thailand's famous hot and sour prawn soup, packed with lemongrass, galangal, kaffir lime leaves, mushrooms and juicy prawns. The broth is fragrant, spicy and tangy, and it comes together in about 30 minutes. This recipe gives exact quantities for the aromatic base and the seasoning so every spoonful balances heat, sourness and saltiness.Ingredients (serves 4)
For the Aromatic Broth
Soup Ingredients
Seasoning and Garnish
Instructions
-
Bruise the Lemongrass
Cut the root end and the dry, tough outer leaves from the 2 lemongrass stalks. Cut each stalk into 5 cm (2 inch) pieces and bruise them firmly with the back of a heavy knife or a pestle until they split and smell fragrant.Tip: Bruising the lemongrass with the back of a knife releases its oils, which flavour the broth. Use only the pale, tender lower part of the stalks. -
Slice the Galangal
Cut 4 thin slices of galangal, about 3 mm thick. There is no need to peel it, but scrub off any dirt.Tip: Galangal is harder and more peppery than ginger. If you cannot find it, use extra ginger and a little lime zest, though the flavour will be slightly different. -
Tear the Kaffir Lime Leaves
Tear the 4 kaffir lime leaves into pieces, removing the tough central vein if you can. Crushing them lightly between your fingers as you tear helps release their citrus scent.Tip: Tearing the leaves gives more surface area for the broth to take on their flavour. Fresh leaves are best, and frozen ones work well too. -
Prepare the Prawns
If the 250 g of prawns are not already prepared, peel them, leaving the tails on, and run a small knife down the back to remove the dark vein. Rinse and pat dry with paper towels. Keep them in the fridge until needed.Tip: Keep the prawns cold until the last moment, as they cook in only 2 to 3 minutes. -
Prepare the Vegetables and Seasonings
Wipe the 200 g of mushrooms clean and cut them in half. Quarter the 2 tomatoes. Chop the 2 tablespoons of coriander. Measure out 2 tablespoons of fish sauce, 1 tablespoon of chilli paste and 2 tablespoons of lime juice.Tip: The soup cooks in about 10 minutes, so everything must be ready beforehand. Squeeze the lime juice fresh, as bottled lime juice tastes flat. -
Infuse the Broth
Pour the 500 ml of stock into a large pot and add the bruised lemongrass, galangal slices and torn lime leaves. Bring to a boil, then reduce the heat and simmer for 5 minutes to infuse the broth.Tip: The broth should smell strongly of lemongrass and lime by the end of this step. If it does not, simmer for another 2 minutes. -
Add the Mushrooms and Tomatoes
Add the halved mushrooms and quartered tomatoes. Simmer for 3 minutes until the mushrooms are just tender and the tomatoes have softened but still hold their shape.Tip: Do not overcook the tomatoes or they will break down completely and cloud the broth. -
Stir in the Chilli Paste and Fish Sauce
Stir in 1 tablespoon of Thai chilli paste and 2 tablespoons of fish sauce until the paste has dissolved and the broth turns a rich orange-red, with a slick of red oil on top.Tip: Nam prik pao gives the soup its colour and a slightly sweet, smoky heat. Use less if you prefer a milder soup. -
Taste the Broth
Taste the broth. At this stage it should already be savoury, spicy and fragrant. If it tastes weak, add another teaspoon of fish sauce.Tip: Tasting before the prawns go in gives you room to fix the seasoning without overcooking them. -
Cook the Prawns
Add the prawns and cook for 2 to 3 minutes, until they turn pink, opaque and curl into a loose C shape. Do not overcook.Tip: Prawns turn rubbery quickly, so add them last. A tight, curled O shape means they have overcooked. -
Finish with Lime Juice
Turn off the heat completely, then stir in the 2 tablespoons of lime juice.Tip: Adding lime off the heat keeps the flavour bright and fresh. Boiling it makes it taste dull and bitter. -
Taste and Balance
Taste once more. Add a splash more fish sauce for saltiness, or a little more lime juice for sourness, until the soup is balanced between hot, sour and salty.Tip: Adjust a little at a time, tasting after each addition. The balance is what makes tom yum so special. -
Garnish and Serve
Ladle into warm bowls, sprinkle with the chopped coriander and serve hot with steamed rice. Do not eat the lemongrass, galangal or lime leaves, which are there for flavour only.Tip: Pick out the larger herb pieces before serving. For a creamy version, stir in 1/4 cup of evaporated or coconut milk at the end. Leftovers keep for 1 day, but prawns are best fresh.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.4g2%
- Cholesterol 83mg28%
- Sodium 1300mg55%
- Potassium 520mg15%
- Total Carbohydrate 7g3%
- Dietary Fiber 1.5g6%
- Sugars 4g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Add the lime juice off the heat to keep the flavour bright. The lemongrass and galangal are for flavour only and are not eaten. For a creamy version, known as tom yum nam khon, stir in 1/4 cup of evaporated milk or coconut milk at the end. Leftover soup keeps in the refrigerator for 1 day, but prawns are best fresh.Frequently Asked Questions
Can I make tom yum with chicken?
Yes. Use 250 g of thinly sliced chicken breast instead of prawns and simmer for 5 minutes until cooked through.
How do I make it less spicy?
Use less chilli paste, or remove the seeds from any fresh chillies. You can also add a splash of coconut milk to mellow the heat.
Where can I find galangal and kaffir lime leaves?
Look in Asian grocery stores. If you cannot find galangal, use extra ginger and a little lime zest, though the flavour will be slightly different.