Thursday, July 10, 2014

Tom Yum Goong

Tom Yum Goong, Thai Cooking Class with Easy Day Thailand

TOM YUM GOONG (Thai Hot and Sour Prawn Soup)

Spicy, salty and sour soup may not sound very tasty for those that never tried Thai most popular dish "Tom Yum"

Ingredients (serves 2):

  • 750 mls (3 cups) chicken stock
  • Tom Yum Goong, Thai Cooking Class with Easy Day Thailand
    Tom Yum Goong
    8 galangal, thinly sliced
  • 1 stalk of lemongrass, diagonally cut
  • 2 kaffir lime leaves, torn
  • 2 shallots, peeled and crushed
  • 100g (1 cup)straw mushrooms, cut into quarters
  • 5 bird's eye chilies, crushed
  • 150g (1 cup) prawns, peeled and deveined
  • 45 mls (3 tbsp) fish sauce
  • 5g (1 tsp) sugar
  • 60 mls (4 tbsp) lime juice
  • 10g (2 tsp) coriander leaves, coarsely chopped
  • 20g (1/3 cup) spring onions, cut into 1 in. lenghts
  • 10g (2 tsp) chili paste


  1. Bring stock to boil. Add galangal, lemongrass, lime leaves, shallots, mushrooms, chilies and simmer until fragrant about 2-3 minutes.
  2. Add prawns and simmer until they have just changed color.
  3. Season with fish sauce, sugar and lime juice, cook briefly about 20 seconds and sprinkle with spring onions. Remove from the heat immediately.
  4. Laddle in the soup, serve sprinkled with spring onions and seasoning oil.


  • The soup should be spicy, salty and sour.
  • For serving later is better to add prawns at last.
  • Some people like to add also tomatoes to the recipe, it can be done at step 1.
  • Chicken can be used as substitute, but add chicken before mushrooms and tomato.
  • You can get more flavor of prawns by using also the head.

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