Authentic Tom Yum Goong (Spicy & Sour Thai Prawn Soup)
The world's ultimate aromatic hot and sour soup: a vibrant red, fragrant broth bursting with bruised lemongrass, galangal, kaffir lime leaves, fresh bird's eye chilies, plump river prawns, straw mushrooms, and Thai chili jam (Nam Prik Pao).
Ingredients
Aromatic Herbal Broth Base
- 4 cups rich homemade prawn or chicken stock
- 3 stalks fresh lemongrass, bruised and sliced into 2-inch pieces
- 1 large piece fresh galangal, sliced into thin coins
- 6 fresh kaffir lime leaves, torn and deveined to release aromatic oils
- 6–8 fresh red and green bird's eye chilies (prik kee noo), bruised with the flat of a knife
- 3 shallots, peeled and lightly crushed
Soup Ingredients & Seasoning
- 12 large fresh king prawns (head-on for authentic rich prawn broth)
- 200g straw mushrooms or oyster mushrooms, halved
- 1 cup fresh cherry tomatoes, halved
- 3 tbsp roasted chili paste in oil (Nam Prik Pao)
- 4 tbsp premium fish sauce (nam pla)
- 4 tbsp freshly squeezed lime juice
- 3 tbsp evaporated milk or coconut milk (for creamy Tom Yum Nam Khon style)
- 1 cup fresh cilantro (coriander) leaves and culantro (sawtooth herb)
Instructions
Simmer the Aromatics
Bring prawn stock to a rolling boil in a clay pot or saucepan. Add bruised lemongrass, galangal coins, shallots, and torn kaffir lime leaves. Simmer over medium heat for 5 minutes until the kitchen is filled with an intoxicating citrusy herbal fragrance.
Add Chili Jam & Mushrooms
Whisk in the Nam Prik Pao (Thai chili jam), which turns the broth into a fiery glowing ruby-red. Add halved straw mushrooms and cherry tomatoes. Simmer for 2 minutes.
Poach the Prawns
Gently drop in the fresh king prawns. Cook undisturbed for 2 to 3 minutes just until the prawns turn vibrant pink and opaque. Do not overcook.
Add Creaminess & Remove from Heat
Stir in the evaporated milk to create the silky 'Nam Khon' body. Immediately take the pot off the heat.
Season with Lime & Fish Sauce (Crucial Rule)
Never boil lime juice, as heat destroys its vibrant acidity and turns it bitter. Stir in the fresh lime juice, fish sauce, and bruised bird's eye chilies only after taking off the heat. Taste and adjust for a bold sour-spicy-salty balance, garnish generously with fresh cilantro, and serve piping hot.
Nutrition Facts
* Based on a 2,000 calorie diet.