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Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'

Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'

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.

Typically a chef will use a pork or chicken stock then add the basic fresh staples to create the tom yum, as in our video: Railroad Chef Prepares Tom Yum. We like to start with a simple vegetable broth instead, so our recipe starts with the broth instructions then continues with how to make the tom yum.

It's important to use "prik pao" in your tom yum and we have several brands, with slightly varying tastes depending on your preference.

Also -- See Our Thai Street Vendor Video: Thai Street Vendor Prepares Tom Yum.

Ingredients

For 4 Person(s)

Stock

Tom Yum

Buy ingredients for this Recipe

Method for Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'

Method - Stock

Put 18 cups of water into a stock pot, add stock ingredients, cover and simmer for several hours.

Method - Tom Yum

Wash the prawns and shell them without removing the tails. Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. 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 Cubes or Tom Yum Spice Mix which you can use to make the above soup. These 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.

Tom yum goong

Tom yum goong

Basic fresh tom yum staples

Basic fresh tom yum staples

Prepare a vegetable stock

Prepare a vegetable stock

Boil stock first

Boil stock first

Add fresh season add meat

Add fresh season add meat

Tom yum nam kon style

Tom yum nam kon style



Reviews

Overall Rating (48)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    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

  • NicholasM

    Rated 4 out of 5 stars

    Hi, this recipe looks great. I was wondering how many people this recipe is for, please? Thanks!

  • H

    Rated 4 out of 5 stars

    Excellent, many thanks for the instructions on how to use ready made Tom Yum paste, I just made a delicious meal :) I will try making it from scratch next time!

  • Shima Zainal

    Rated 4 out of 5 stars

    My name is shima from Malaysia , just want you where can i learn cooking resipi thailand. Thank you very mush . If youcan help me. Becouse i plan to open Restoron. Thank you, Shima, Malaysia

  • Anonymous

    Rated 4 out of 5 stars

    Judging by the cups of stock I would say 4 mains or 6 entree size serves. To make it more substantial I added bok choy and sliced carrots.

  • Bethica Das

    Rated 4 out of 5 stars

    This soup tastes just heavenly. Best of all soups. Today is the first time I tried it and it came out wonderfully delicious, just like restaurant style. Me and my hubby really enjoyed our afternoon lunch of Tom Yum Soup. Thank you for the recipe.

  • Anonymous

    Rated 4 out of 5 stars

    Tonight was the first night I made this recipe, but it was a HUG hit, just like all of the other recipes on this site! Thank you for sharing the hints and delicious recipes!

  • Anonymous

    Rated 4 out of 5 stars

    What kind of prawns has everyone been using?

  • Wayne

    Rated 4 out of 5 stars

    whole fresh kaffir lime, quartered , if this correct, certainly you don't leave them in for serving.


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