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Tom Yum Goong

This recipe prepares a classic Tom Yum Goong, a vibrant Thai hot and sour soup. It features succulent king prawns simmered in a fragrant broth of coconut milk, chicken stock, roasted chili paste, and aromatic lemongrass, galangal, and kaffir lime leaves. Finished with fresh lime juice and fish sauce, it delivers a perfectly balanced, spicy, and tangy flavor profile, ideal for a warming and invigorating meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 1353.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 raw king prawns shell on and cleaned
  • 5 ml 1 tsp peanut oil
  • 400 ml 1 can coconut milk
  • 60 ml 4 tbsp roasted chili paste
  • 600 ml 1 pt chicken stock
  • 50 g 2oz lemongrass, washed and crushed
  • 15 g ½oz galangal
  • 1 Bird’s-eye chilli washed and finely chopped
  • 150 g 5 oz oyster mushrooms, cleaned and chopped
  • 30 g 1oz fresh coconut meat
  • 75 ml 5 tbsp fish sauce
  • 4 kaffir lime leaves washed
  • 75 ml 5 tbsp lime juice

Equipment

  • 1 Large Stockpot or Saucepan
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Measuring Spoons and Cups
  • 1 Ladle

Method
 

  1. Prepare all ingredients: wash and crush lemongrass and galangal, finely chop Bird's-eye chili, clean and chop oyster mushrooms, wash kaffir lime leaves, and clean the prawns.
  2. Heat peanut oil in a large stockpot or saucepan over medium heat.
  3. Add the crushed lemongrass, galangal, and chopped Bird's-eye chili to the pot; sauté for 1 minute until fragrant.
  4. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle simmer.
  5. Stir in the roasted chili paste and kaffir lime leaves until the paste is fully dissolved into the simmering broth.
  6. Add the chopped oyster mushrooms and fresh coconut meat; simmer for 3-5 minutes.
  7. Gently add the cleaned king prawns to the simmering soup and cook for 2-3 minutes, or until they turn pink and opaque, ensuring not to overcook them.
  8. Remove the pot from the heat, then stir in the fish sauce and fresh lime juice.
  9. Taste and adjust seasoning as needed to achieve your desired balance of spicy, sour, and salty flavors.
  10. Ladle the hot Tom Yum Goong into serving bowls and serve immediately.

Notes

Achieving the perfect balance of spicy, sour, salty, and a hint of sweetness is key for Tom Yum. Bruise the lemongrass and galangal aggressively to release their essential oils, intensifying the aromatic base of your broth. When adding the prawns, ensure they are cooked through but not rubbery; a quick simmer is usually sufficient. Taste and adjust the fish sauce and lime juice at the end to fine-tune the flavor profile. For an extra layer of complexity, consider making your own chicken stock. Remember to remove the larger inedible aromatics like lemongrass and galangal before serving, or advise diners to do so.