Ingredients

  • Serves 2-3 people
  • 4 giant river prawns

  • 946 ml water

  • 2 stalks lemongrass

  • 4 kaffir lime leaves 

  • 6 straw mushrooms

  • 0.9 g salt

  • 1 tbsp roasted chili jam

  • 59 ml lime juice

  • 59 ml fish sauce

  • 1 tbsp bird's eye chilies

  • 4 dried spur chilies

  • 1 tbsp milk

Home Cooked Thailand: Tom Yum Goong
Recipe Courtesy of
Asian Food Network

Home Cooked Thailand: Tom Yum Goong

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Spicy and sour, this iconic Thai soup packs a punch! Here’s an easy recipe to make Thai soup Tom Yum Goong with Food Hero finalist Bell Pimtip.
  • Easy
  • 10 min
  • 22 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 10 min
  • 22 min
  • 15 min

Instructions

  1. Cook the broth

    • In a pot, pour 946ml water and bring it to a boil on medium heat.
    • Put lemongrass, galangal, kaffir lime leaves and salt in the boiling water and cook until fragrant, about 10 minutes.


  2. Add prawns and season

    • Add river prawns and straw mushrooms, simmer for 2 minutes or until just cooked.
    • Mix roasted chili jam, fish sauce, lime juice and milk. Stir to dissolve and simmer for 1 minute.
    • Reduce heat and add the crushed bird's eye chilies and roasted dried spur chilies.


Plate and Serve!

Pour Tom Yum Goong into a serving bowl and serve warm.

Plate and Serve!

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    Ingredients
    • Serves 2-3 people
    • 4 giant river prawns

    • 946 ml water

    • 2 stalks lemongrass

    • 4 kaffir lime leaves 

    • 6 straw mushrooms

    • 0.9 g salt

    • 1 tbsp roasted chili jam

    • 59 ml lime juice

    • 59 ml fish sauce

    • 1 tbsp bird's eye chilies

    • 4 dried spur chilies

    • 1 tbsp milk

    Nutrition
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