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Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'  Buy ingredients for this recipe! Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great (see picture below). NEW: See Our Sidewalk Chef Video: Thai Street Vendor Prepares Tom Yum Ingredients20 prawns (shrimp), medium size MethodWash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro. Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro. An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods. Serve Tom Yum in Style. "Hot Pot" bowl with lid.
Traditional method of serving all kinds of Thai soups, in particular Tom Yum and Tom Kha. Many Thai restaurants use this pot with a bit of sterno fuel in the bottom tray, as shown below, or use a small tea lite candle at the base to keep the soup hot. Campers have reported that this is a great little pot because it allows easy heating of food at the campground. It's like a little stove. This is a good size, 24 cm in diameter (10 inches), capacity of 8 cups. Good for restaurant or home use. Made of relatively thick, sturdy, buffed, shiny aluminum. We're certain you'll love serving soup in this hot pot. The lid has two handles and the side of the pot has handles for ease of use. Made in Thailand.
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Email This RecipeSend this recipe to yourself or a friend. CommentsPat Brookes
April 23rd, 2009
2:34 PM Thank you for this recipe it sounds wonderfull and when dining out my husband always enjoys this delicious soup thanks you 5* plus
Pauline
May 18th, 2009
9:31 PM voici le lemon grass et son site et quelques recettes.. Je t'embrasse bien fort...et surprise que je puisse t'apprendre deja "un p'tit quelquechose"?
Kim
June 23rd, 2009
12:39 PM Great video and very helpful! Thank you for helping break down the steps.
Anonymous
August 27th, 2009
5:43 PM Tom Yum Goong - trop délicieux!!!!!!
Charlie
September 24th, 2009
7:51 PM This recipe is absolutely wonderful..!!! My wife and I love this and have it often. The long and short(with paste) version are both delicious. Thanks so so much for this recipe..!!!!
Mary Redfield
October 13th, 2009
5:00 PM I love Thai food and I have long been a slave to the local Thai restaurants. Last week, I discovered your website while looking for an Asian grocery store on the west side of LA, thinking about attempting to make my favorite Thai soup. I looked at your recipes and watched the street vendor videos. I looked at your products and read the explanations about the uses of various Thai produce, spices and condiments, which would otherwise have been a mystery to me. I placed an order for produce and other ingredients last Wednesday, and received my fresh produce two days later on Friday! I got my spices and condiments on Monday, and today, Tuesday, I made this Tom Yum Goong soup to rival the soup at my favorite Thai restaurant. To say that I am impressed by your service is an understatement! You have made me very happy! I will spread the good word to all my food-loving friends. Thank you.
Achara
October 15th, 2009
8:24 PM I just made this recipe tonight...very good! I added chicken, yummy. Thanks for the recipe
chef rex
February 1st, 2010
7:44 AM A very good soup
Fai
May 18th, 2011
6:14 AM hello Ppl I love thi food to death loooool< I make this soop at home so well but, how can I make the Tom-Yum Sauce (the same red sauce) of the soup , I have tried many time but maybe you can do it better than me Please send me the ingredient. I also wanna know how to make Cashew Chicken and frychicken rise also.
tc
February 16th, 2012
3:04 AM wow! my mouth is watering!
Novosibirsk
May 2nd, 2012
1:01 AM Ðœ-мм... вкуÑнÑтина! Обожаю.
Anonymous
January 8th, 2013
9:26 AM Like many of you, I have had to go to a local Thai place to get this soup. Thank goodness I found this site! I found the ingredients at a local Hartford Asian market (taking pictures of the ingredients image worked well to show the staff) and I made the soup this weekend. It was absolutely delicious! I am so excited to have found this site. Terrific!!
Leela
February 14th, 2013
3:57 PM Great recipe! Real thai ingredients is definitely key (galangal, lemongrass, kaffir lime leaves, prik pao)
Always turns out just like my favorite Thai restaurant in Baltimore and the kind we had in Thailand - 5 stars. Anonymous
April 6th, 2013
6:12 PM Hi looks like a good recipe - but you don't give number of servings
Anonymous
April 9th, 2013
9:53 PM Awesome recipe! I also added some roughly chopped tomatoes....yum!!! I have it with a side of white rice that i dip into the soup. Better than what I get in the restaurants.
Jane
April 20th, 2013
8:25 PM I just made this soup with my own Prik Pao (recipe from this site) and absolutely love it. I may never dine out again!! The only modification I made was to add Thai Basil because it's so yummy
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