Tom Yum Goong

The story

Tom Yum Goong is a hot-and-sour prawn soup scented with lemongrass, galangal and makrut lime leaves. Tom yum is one of Thailand’s defining soup families. The prawn version uses a clear, aromatic broth whose sourness and heat come from fresh herbs and lime rather than long cooking. What makes Tom Yum Goong memorable is its combination of a hot-and-sour prawn soup scented with lemongrass, galangal and makrut lime leaves. It rewards careful heat control and balanced seasoning rather than unnecessary garnish. Tom Yum Goong is commonly eaten as an opening dish, snack or shared plate. It introduces the cuisine through contrast and freshness, and is often served with sauces, herbs or pickles that diners adjust at the table.

Ingredients

• Main ingredients
• 600 gram king prawnsshells kept for stock · 600 g raw king prawns, shells kept for stock
• 1.2 litre water1.2 litres water
• 3 piece lemongrass stalksbruised and sliced · 3 lemongrass stalks, bruised and sliced
• 6 piece galangalsliced · 6 slices galangal
• 6 piece makrut lime leavestorn · 6 makrut lime leaves, torn
• 150 gram straw mushrooms or oyster mushrooms150 g straw mushrooms or oyster mushrooms
• 3 tablespoon fish sauce3 tbsp fish sauce
• 3 tablespoon lime juice3 tbsp lime juice
• 2 teaspoon chilli paste2 tsp roasted chilli paste
• 3 piece thai chilliesbruised · 3 Thai chillies, bruised
• 1 portion CorianderCoriander to finish · Coriander to finish

Method

1. Make a quick stock

   Use shells, bones or aromatics to build a light stock, simmering gently rather than boiling hard. Skim if needed so the broth stays clean.

   Look for: The liquid should smell aromatic and look clear. Tip: A short stock is enough for Thai soups; freshness matters more than heaviness. Avoid: Do not crush bitter aromatics into the broth.

2. Infuse aromatics

   Add lemongrass, galangal, makrut lime leaf or coriander root and simmer for 5 minutes.

   Look for: The broth should smell citrusy and herbal. Tip: Bruising aromatics releases more flavour than chopping everything finely. Avoid: Do not eat large pieces of galangal or lime leaf; they are mainly for fragrance.

3. Cook the main ingredients

   Add mushrooms, vegetables and protein in order of cooking time. Seafood needs only a few minutes; chicken should simmer gently until cooked through.

   Look for: Seafood should be just opaque and chicken should be tender. Tip: Keep the simmer gentle so the broth stays clear. Avoid: Do not overcook prawns or they become firm.

4. Season off the boil

   Add fish sauce, chilli paste or sugar, then turn off the heat before adding lime juice or delicate herbs.

   Look for: The flavour should be bright, sour, salty and aromatic. Tip: Seasoning at the end protects the high notes. Avoid: Boiling lime juice can dull its freshness.

5. Taste and adjust

   Taste with a spoonful of broth and one piece of the main ingredient. Adjust with lime for sourness, fish sauce for saltiness and chilli for warmth.

   Look for: The final soup should feel lively rather than heavy. Tip: Serve with rice if the seasoning is bold. Avoid: Do not chase only heat; balance is the point.

6. Serve immediately

   Ladle into warm bowls and finish with coriander, herbs or extra chilli oil where appropriate.

   Look for: Herbs should look fresh on top. Tip: Serve while aromatic oils are still vivid. Avoid: Do not leave seafood soups standing for long.

Nutrition

per serving

Estimated from typical Thai recipe portions; verify against exact brands and serving sizes before publishing formal nutrition claims.