Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp (tom yum goong ; ต้มยำกุ้ง)
Prep time
Cook time
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Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma.
Recipe type: Soup
Cuisine: Thai
  • 10 large tiger prawns (head-on / shell-on / tail intact)
  • 4 shallots
  • 2 + 1 stalks lemon grass
  • 1 + 2 tbs Fish sauce
  • 4cm long (1.5") galangal root, Crushed and sliced to thin slices.
  • 6 large straw mushrooms cut into quarters (or oyster mushroom)
  • 3 tbs lime juice
  • 3-5 kaffir lime leaves
  • 5-15 bird's eye chilies (depends on how spicy you like it)
  • 2 long coriander leaves (saw coriander) or coriander
  • 4 cups water
  1. Prepare the prawns. Discard the legs. Peel and devein.
  2. Squeeze and collect the fatty brains from the heads. Do not throw away the shells and heads.
  3. In a pestle and mortar bruise the shallots
  4. In a pot, bring to boil water, shallots and one stalk of lemon grass.
  5. Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done.
  6. Remove them immediately from the pot and set aside. By doing so, We ensure that the prawns won’t get overcooked.
  7. Add the prawns heads and shells to the pot and cook only until the shells turn orange.Mix and press them but do not overcook more than 3 minutes or you risk in damaging the delicate sweet taste of the broth.
  8. Strain the liquids using a sieve. Press well to squeeze out all the juices.
  9. Add lemon grass
  10. Add galangal
  11. Add straw mushrooms.
  12. Season with one tbs of fish sauce and cook for couple of minutes until the mushrooms are done.
  13. Return the prawns to the pot.
  14. TURN OFF THE HEAT, we will now season the dish and finish it before serving. we turn off the heat to ensure the flavors will remain crisp and fresh.
  15. Season with the rest of the fish sauce
  16. Season with lime juice
  17. Add hand torn kaffir lime leaves - to release the maximum of the aromatic oils
  18. Add crushed bird's eye chilies
  19. Add saw coriander
  20. Fry the prawns brain in oil until it gets a deep orange color.
  21. Finish the dish by adding the prawns brain it into the soup.
  22. Serve
Recipe by Thaifoodmaster at