Tom Yum Goong: Spicy Thai Prawn Soup with Chili

Global EAT - Tom Yum Goong: Spicy Thai Prawn Soup with Chili
A Thai signature spicy lemongrass and shrimp soup. (Thai Trade Centre, Vancouver)

Tom Yum Goong is a signature Thai soup.

Recipe Courtesy: Royal Thai Consulate General, Vancouver

Health Benefits: Vitamin A, B1, B2, C, Beta-carotene, Calcium, Iron, Phosphorus

Preparation: 20 Minutes Cooking: 20 Minutes Total: 40 Minutes

Serves: 1


3 large peeled prawns
100 grams straw mushrooms
100 grams lightly crushed lemongrass,
chopped into one inch pieces
2 grams coriander roots
3 leaves shredded kaffir lime
300 grams stock
1 – 2 lightly crushed bird’s eye chilies
2 tbsp fish sauce
2 tbsp lime juice
5 coriander leaves
1 tbsp chili paste
100 grams evaporated milk


  1. Boil the stock and add prawn shells, lemongrass and coriander roots. Continue boiling for a few minutes.
  2. Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.
  3. Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
  4. Add lime juice and chilies. Serve Tom Yum Goong in a bowl. Garnish with coriander leaves
    (mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khon).

* Fish sauce becomes aromatic only when it is added to the boiling soup.
* Lime juice becomes aromatic only when it is added after the soup is removed from heat.


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