Tom Yum Goong (Spicy Lemongrass Prawn Soup)

Thailand | Prep: 20 min | Cook: 20 min | Total: 40 min | Serves: 4

About Tom Yum Goong

Tom Yum Goong is Thailand's most globally recognised dish, and one of the most exciting soups in the world. A clear, intensely aromatic broth of lemongrass, kaffir lime leaves, galangal, and fish sauce delivers a simultaneous hit of sour, spicy, and savoury that is unlike anything in Western cooking. The name means 'boiled' (tom) 'mixed' (yum) 'prawns' (goong), and the dish encapsulates the Thai principle of balance: no single flavour dominates.

Ingredients

• 600g large prawns, shell-on (heads preferred)

• 1.2 litres water or light chicken stock

• 3 stalks lemongrass, bottom 15 cm only, bruised and cut into 4 cm pieces

• 5 cm knob galangal (not ginger), sliced into coins

• 8 kaffir lime leaves, torn

• 4 Thai bird's eye chilies, bruised

• 300g oyster or straw mushrooms, torn in half

• 3 tbsp fish sauce

• 3 tbsp fresh lime juice

• 1 tsp sugar

• 2 tbsp roasted chili paste (nam prik pao)

• Fresh cilantro to serve

Directions

1. Prepare the Prawns: Peel the prawns, reserving heads and shells. Devein and set aside.

2. Build the Prawn Stock: Sauté prawn heads and shells in 1 tsp oil for 2 minutes until pink and fragrant. Add water or stock and simmer for 10 minutes. Strain and return liquid to the pot.

3. Infuse the Aromatics: Bring strained stock to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes until deeply fragrant.

4. Add Mushrooms and Chili Paste: Add mushrooms and bruised chilies. Stir in roasted chili paste. Simmer 2 minutes.

5. Cook the Prawns: Add prawns and cook for 2–3 minutes until just pink and curled. Do not overcook.

6. Season: Remove from heat. Add fish sauce, lime juice, and sugar. Taste — the broth should be sour, salty, and spicy.

7. Serve: Ladle into bowls and garnish generously with fresh cilantro. Serve immediately.

Cooking Tips

• Galangal vs. Ginger: Galangal is essential here — it has a piney, medicinal quality that defines tom yum. Widely available at Asian grocery stores, fresh or frozen.

• Nam Prik Pao: This roasted chili paste gives tom yum its depth and faint smokiness. Find it in jars at Thai or Southeast Asian grocery stores.

• Lime Juice Last: Always add lime juice off the heat. Cooking lime juice makes it bitter.

Nutrition Facts (per serving, based on 4 servings)

• Calories: ~190 kcal

• Total Fat: 5g

• Saturated Fat: 1g

• Cholesterol: 160mg

• Sodium: 1,200mg

• Total Carbohydrates: 12g

• Dietary Fiber: 2g

• Sugars: 5g

• Protein: 22g