Ingredients

  • 3 servings
  • 3 river prawns

  • 1 ½ L water

  • 5 tbsp lime juice

  • 5 tbsp fish sauce

  • 3 stalks lemongrass

  • 6 straw mushrooms

  • 3 kaffir lime leaves (shredded)

  • 12 bird's eye chili (crushed)

  • for serving:

    coriander

  • 1 ½ tbsp vegetable oil

Tom Yum with Juicy River Prawns
Recipe Courtesy of
Phol Tantasathien

Tom Yum with Juicy River Prawns

{{totalReview}}
Easily the most recognized dish from Thailand, its essence is the spicy and tangy tom yum broth, full of aroma from lemongrass and kaffir lime leaves and the fresh plump juicy river prawn. The fat from the prawn adds more aroma and floats up to the surface, making it shiny with a dazzling amber hue.
  • Easy
  • 15 min
  • 10 min
  • 10 min
  • 4 steps
  • 10 Ingredients
  • Easy
  • 4 steps
  • 10 Ingredients
  • 15 min
  • 10 min
  • 10 min

Directions

  1. Prepare the prawns

    • Remove shell and black vein from the prawn, reserve the fat from the prawn head.

    River prawns can be hard to find, use giant king prawn for a similar texture instead.



  2. Prepare ingredients for tom yum soup

    • Thinly slice the purple stalk end of lemongrass.

    • Chop the rest of the lemongrass into chunks.

    • Cut the straw mushroom into half.

    Use oyster mushrooms or shiitake mushrooms if straw mushrooms are not available.



  3. Preparing the stock

    • Bring water up to the boil.

    • Add prawn shell and lemongrass chunks, simmer for 10 minutes before straining. 
    Preparing the stock


  4. Add ingredients into the tom yum stock

    • Cook reserved prawn fat with oil.

    • Bring strained stock up to the boil, add fish sauce, mushroom, prawn, kaffir lime leaves, lemongrass, lime juice and chili. 

    • Add prawn fat and remove from the heat.
    Add ingredients into the tom yum stock


Garnish and serve!

  • Dish tom yum into a serving bowl and garnish with coriander.
Garnish and serve!
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    Ingredients
    • 3 servings
    • 3 river prawns

    • 1 ½ L water

    • 5 tbsp lime juice

    • 5 tbsp fish sauce

    • 3 stalks lemongrass

    • 6 straw mushrooms

    • 3 kaffir lime leaves (shredded)

    • 12 bird's eye chili (crushed)

    • for serving:

      coriander

    • 1 ½ tbsp vegetable oil

    Nutrition
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