Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)

Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)

Soup has always been one of my go-to comfort foods. There’s something about a big bowl of broth that just makes me feel at ease. Maybe it’s that, often, a bowl of soup will fill me up without weighing me down. Maybe it’s that, always, a bowl of soup will warm me through all over, inside and out. Maybe it’s just that soup is just that good of a meal.

But I think, what it really is, is that soup holds us to so many memories.

Chicken soup reminds me of those sick days home from school as a child. Lobster bisque reminds me of fancy dinners out with my dad. Packets of ramen remind me of cheap dinners in my college dorm room.

On the road, when traveling, a bowl of cream of chicken soup from a random hostel restaurant in Koh Lanta reminded me, momentarily, of home. And, at home, a bowl of Tom Yum Goong from a local Thai restaurant reminds me, momentarily, of Thailand.

Tom Yum Goong is a hot and sour Thai soup. The strong flavors of lemongrass, galangal (a spice similar to ginger), chilies, and lime merge together to form a flavor explosion that hits every point of your tongue. Spicy. Sour. Sweet.

Tom Yum was one of the dishes on my regular rotation of dishes I ate when traveling Thailand (along with Pad Thai and green curry). Even on a hot, humid, day, unbearable day, the soup was satisfying. Comforting.

Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)

Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)

Hot and Sour Prawn Soup (Tom Yum Goong)

Print Pin Rate
Course: Soup
Cuisine: Soup, Thai Food
Keyword: food, Recipes, Thai Food, Thailand
Servings: 1


  • 5 prawns shelled with tails intact and deveined
  • ½ cup straw mushrooms halved or oyster mushrooms
  • 1 stalk lemongrass cut into 3 cm. pieces and softly smashed
  • 3 slivers galangal
  • 2 cherry tomatoes halved
  • ½ onion cut quartered
  • 2 kaffir lime leaves tear the middle stem off
  • 1 stem spring onion sliced
  • 1 Tbsp chopped coriander
  • 3 bird chillies or to taste, smashed and finely chopped
  • 1 Tbsp fish sauce
  • ½ tsp sugar
  • 1 Tbsp lime juice
  • pinch salt
  • 1 tsp roasted chilli paste (Nam Prik Phao)
  • 2 cups chicken stock or water


  • Put water or stock in a sauce pan over high heat. Add the lemongrass, galangal and onion, then bring to a boil.
  • When boiling, add mushroom and tomatoes, season with roasted chilli paste, fish sauce, sugar, salt, lime juice, and chillies.
  • Add prawn and kaffir lime leaves. Heat until the prawns are just cooked.
  • Ladle soup into a warm soup bowl. Place prawns on top and garnish with coriander and spring onion.


Seafood, chicken, or tofu can be used instead of prawns.
Tom Yum Goong Recipe (Thai Hot and Sour Prawn Soup)
Learn on Skillshare

Affiliate Link

Hi, I'm Val. I spent most of my 20s in a standstill, unable to pick which path in life I wanted to take. I wanted the nomadic life of a traveler but also wanted the husband, the condo, and the kitten. Unable to decide which life I wanted more, I did nothing. When I turned 30 I’d had enough of putting my life on hold and decided to start “choosing my figs.” So, I quit my job, bought a one-way ticket to Europe, and traveled for three years. Now I'm back in Chicago, decorating my apartment in all the teal, petting my cats, and planning my next adventure.

Post a Comment
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.