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 g straw mushrooms
100 g lightly crushed lemongrass,
chopped into one inch pieces
2 g coriander roots
3 leaves of shredded kaffir lime
300 g 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 g 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).

Simply irresistible Thai food that leaves you wanting more
Gaeng Kiew Wan Goong: Green Thai curry with shrimp


* 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.