Tom Yum Goong
The true Thai national Dish, Tom Yum Goong – prawns in a spicy coconut soup. Learn how to cook this iconic dish, with tips on preparing prawns and developing a rich and fragrant soup.
Lunch & Dinner
About this Recipe
By: Cherie Jones
Tom Yum Goong (Prawns Spicy Soup) is one of the most famous Thai dish at all times. A pot of soup contains so much flavours and this is definitely unforgetable dish. Thai seafood dish is quite special to me and it reminds a lot of my childhood. I am cooking this pot of Tom Yum with tips and techniques from my family.
Tom Yum Soup shows you that ingredients is everything in Thai cooking as you will see that we hardly put any sauce to seasons into the dish. All smells and flavours of Thai herbs infuse in the broths. Prawns are giving wonderful sweet flavours to the soup without putting any sugar in.
It is quick and easy to make Tom Yum Soup. Preparing all ingredients next to you and you can enjoy your Tom Yum Soup within 20 minutes.
- 8 – 12 large tiger prawns
- 400 ml coconut milk
- 400 ml water
- 4 tbsp Thai chili oil (buy on Amazon)
- 3 tbsp fresh lime juice
- 3 tbsp fish sauce
- 2 stalks lemon grass, chopped in to 2 cm pieces
- 4 – 5 Kaffir lime leaves
- 2 shallots
- 2 – 3 large dried chilies
- 100 g button mushrooms
- 5 – 6 cherry tomatoes
- 2 – 3 rhizomes galangal
- 2 – 3 birds eye chilies (up to your taste)
- Corriander (to garnish)
Step by Step Instructions
Chop and prepare all ingredients as per picture above. Put them together next to you and the cooking station.
Shells and heads of prawns will provide sweet meaty flavours as well as giving some coulours. However, Shelling the prawns is not difficult. starting from removing the top fin and final fin-piece of body. Then cut all legs and antennae. Now we can cut through the shell in line with the body. Then peel all shells out and devein. If you don’t want to keep head and tail, you can just pull them out at this point. You can how to prepare the prawn in the video above.
Put in 400 mls of water in medium heat. Then put galangal, lemon grass, shallots, and dried chillies. Let it simmer to the water and bring it to the boil. Eating galangal and lemon grass in Tom Yum Soup is optional but most Thai people choose not to as they are very hard to chew.
Once boiling, add 400 mls of coconut milk. With medium heat, stir it to mix with the broth. Then add Thai chilli oil. Break the chilli oil and mix it with coconut milk. Keep stiring and bring it to the boil.
Once boiling, put some vegetables.
Put tomatoes and button mushrooms in.
Put Kaffir Lime Leaves in.
Mix them thoroughly then bring it to the boil.
Once boiling, we put the prawns in. It is very important to push them under the soup. Don’t move them around, no stiring. Let them cook and close the lid for 1-2 minutes. If the prawns are shelled, you can leave it less than 1 minute.
Now we can open the lid and check our prawns. The colour turns orange so the prawns are cooked. Let them simmer with medium to low heat then put some bird eyes chillies in.
Turn off the heat. Then we can season our Tom Yum Goong with fish sauce and lime juice. Taste it and season to your taste.
Add coriander leaves to garnish and now it is ready to be served.