Spicy Prawn Soup (Tom Yum Goong)

ต้มยำกุ้ง (Tom yum goong)
About 2 servings
Preparation Time:
0.5 hours


  • 3 cups chicken stock
  • 2 Tbs roast chilli paste
  • 4 lime leaves, torn into big pieces
  • 2 stalks of lemon grass, 2cm lengths
  • 2 Tbs lime juice
  • 2 Tbs fish sauce
  • 2-3 small red or green chillis, chopped
  • 20 straw mushrooms
  • 8 medium sized fresh uncooked prawns (peeled, tails intact)
  • 2 large stalks of chopped coriander (not the leaves)
  • 1 inch of galangal
Cooking Instructions
  1. Add lemon grass, lime leaves, galangal and coriander roots and stalks into the stock and bring to boil for 5 minutes.
  2. Add fish sauce, chilli paste and mushrooms and simmer for 2-3 minutes.
  3. Add prawns and cook about 1 minute, being careful not to overcook the prawns.
  4. At the end add lime juice to the soup.
  5. Add chopped chilli and serve garnished with coriander leaves.
Yukiko Anschutz, WEA Instructor