Tom Yum Goong

This Thai hot and sour prawn soup combines exotic flavors of Thailand. Having tied it you’ll feel the real regional “flavour”.

Just add noodles to make a complete meal.

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves 4


  • 300g prawns, peeled and deveined (keep the heads and shells)
  • 750ml chicken stock
  • 6 cloves garlic, crushed
  • 6 shallots, sliced
  • 2 stalks lemon grass, smashed (white part only)
  • 4 birds eye chillies, halved
  • 5 kaffir lime leaves
  • 1 punnet cherry tomatoes, halved
  • 200g straw mushrooms, halved *
  • 45ml fish sauce
  • 2 tablespoons lime juice
  • ½ cup chopped coriander
  • 200g vermicelli noodles, soaked in boiling water (optional)


First of all you need to put the heads and shells of the prawns in a pan with stock and bring to the boil.

The next step is to strain the stock discard the heads and shells and return the liquid back to the pan.

After that add garlic, shallots, lemon grass, chillies and lime leaves return to the boilAdd the tomatoes, mushrooms and prawns and gently simmer for about 2 minutes or until the prawns are cooked.

Now you may turn off the heat and stir in fish sauce and lime juice.

The dish may be served in bowls, garnished with greens.

To make a complete meal add soaked vermicelli noodles in bowls before pouring over the soup. But it’s to your liking.


*Straw mushrooms can be purchased from the Asian section of the supermarket

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