Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

Tom Yam Goong (Spicy Prawn & Lemongrass Soup)

Tom Yam Goong should be spicy, fresh and tangy - how tangy depends on how you like it - how much lime juice you use...


  • 500 ml chicken stock
  • 20 g shallots (peeled & sliced)
  • 20 g galangal (chopped)
  • 20 g lemongrass (bashed)
  • 20 g small hot chilies (whole)
  • 4 kaffir lime leaves
  • Fresh lime juice
  • 1 tsp fish sauce
  • 1 tsp palm sugar
  • 6 green prawns – tiger if you can get them
  • 20 g straw mushrooms (cut into halves)
  • 1 spring onion – green part only, finely shredded on the angle
  • 6 snow peas – cut into julienne

To garnish

  • 2 Kaffir lime leaves cut into fine chifonade,
  • Fresh coriander leaves


  1. Peel & devein the prawns. Set aside
  2. Gently sautee the galangal, shallots, lemongrass & chillies to release their flavours.
  3. Cover with chicken stock and add the kaffir lime leaves. Simmer gently for 2 minutes.
  4. Season with the fish sauce and palm sugar and adjust the flavour with the lime juice.
  5. Strain the broth, discard the solids and return the broth to a clean saucepan.
  6. Bring the broth to a simmer, add the prawns and straw mushrooms and simmer gently for two minutes.
  7. Divide the snow peas and spring onion between two serving bowls, top with the the prawns and straw mushrooms and pour over the broth.
  8. Divide evenly between two serving bowls
  9. Sprinkle the kaffir chiffonade and coriander leaves to garnish.
  10. Serve hot.


  • You may substitute diced chicken for the prawns.  The dish is then called Tom Yam Gai.
  • Adapted from’Thai Country Cooking from Laguna Beach Resort’ (2002) p57.
  • I like to add some fresh seasonal vegetables when I can.



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