Tom Yum Goong

Ingredients

• 300 gpeeled prawns
• Optionalfish balls
• To tastesliced mushrooms
• 480 ml (2 cups)fish stock or chicken stock
• 2 litreswater
• 5 cmgalangal, crushed
• 1lemongrass stalk, crushed
• Juice of 1 whole lemonlemon
• 2 tbsp (30 ml)tom yum paste, optional
• Optionalsliced chilli
• 2 tbsp (30 ml)fish sauce
• To tastesalt and sugar
• To tastecoriander leaves

Instructions

1. 1

   Boil the liquids

   Bring the stock and water to the boil in a pot.

2. 2

   Infuse the aromatics

   Add the crushed lemongrass and galangal, and simmer until fragrant.

3. 3

   Season the broth

   Add the lemon juice, tom yum paste and fish sauce, then stir to combine.

4. 4

   Cook the additions

   Add the prawns, fish balls if using, chilli if using, and mushrooms. Bring the soup to the boil and cook until everything is cooked through.

5. 5

   Finish the soup

   Adjust the seasoning with salt and sugar, then stir in the coriander leaves. Turn off the heat and serve.

What is Tom Yum Goong?

Tom Yum Goong is a Thai hot-and-sour soup, with goong referring to prawns. Its characteristic flavour comes from a balance of citrus, savoury seasoning, chilli and fragrant aromatics.

This version builds that flavour in stock and water with galangal and lemongrass, then uses lemon juice and optional tom yum paste for sourness and extra depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 18g protein, 4g carbs, 1g fat.

The prawns provide most of the protein, while the small amount of tom yum paste and any fish balls can add carbohydrates and fat. Stock, fish sauce and added salt are the main likely sources of sodium; pair a bowl with rice and add extra vegetables if you want a more filling, balanced plate.

Building the fragrant broth

Lemongrass: crushing the stalk helps release its aroma into the simmering liquid.

Galangal: crush the pieces before adding them so they can infuse the broth. Let both aromatics simmer until fragrant before moving on.

Balancing sour and savoury

Lemon: it supplies the sharp, sour note, while fish sauce adds saltiness and savoury depth. Add the lemon juice and fish sauce as directed, then taste and adjust with salt or sugar.

Tom yum paste: this optional addition can give the soup a fuller, more concentrated seasoning. If using it, stir it into the broth so it disperses evenly.

Cooking the prawns

Prawns: add them with the mushrooms and other additions, and cook just until they are cooked through. Avoid leaving them boiling longer than needed, as they can become firm.

Fish balls: these are optional and go into the pot with the prawns. If including them, make sure they are heated through before serving.

Choosing the heat and texture

Chilli: add sliced chilli if you want more heat, or leave it out for a milder bowl. The optional tom yum paste may also contribute heat, so taste the broth as you season it.

Mushrooms: slice them so they cook readily in the broth. The recipe does not specify a quantity, so add the amount you prefer.

Serving the soup

Serve the soup hot, with the prawns and mushrooms distributed among the bowls. Coriander leaves stirred in at the end add a fresh, herbal finish.

For a more substantial meal, serve it alongside steamed rice. Keep the rice separate so each person can choose how much to add.

Recipe notes & tips

• Crush the lemongrass and galangal before adding them to help release their aroma.
• Taste the broth before adding extra salt, as fish sauce and stock can already be salty.
• Add chilli gradually if you are unsure how hot the paste is.
• Keep the prawns in the pot only until they are cooked through.
• Stir the coriander in after turning off the heat for a fresh finish.

Variations

• Use chicken stock: swap it for the fish stock for a different savoury base.
• Add fish balls: include them with the prawns for a heartier soup.
• Make it hotter: add extra sliced chilli a little at a time.
• Skip the paste: leave out the optional tom yum paste for a simpler broth.
• Add more mushrooms: increase the sliced mushrooms for extra texture.

Common mistakes to avoid

• Adding salt too soon: stock and fish sauce may already be salty, so taste before adjusting.
• Overcooking the prawns: cook only until they are cooked through to help keep them tender.
• Leaving the aromatics whole and uncrushed: crush the galangal and lemongrass first to help them infuse.
• Adding too much chilli at once: start with a little and adjust after tasting the broth.
• Skipping the final taste: balance the finished broth with salt or sugar before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until steaming hot, taking care not to boil the prawns for long.

Frequently asked questions