Tom Yam Kung (Shrimp's Spicy Soup)

Tom Yum Gung

One of the most well known Thai dishes, this is a delicious and fresh soup bursting with flavour! Even better, this recipe is relatively quick and easy; it simply requires fresh, quality ingredients for an authentic and addictive Tom Yum Gung.


  •  300g medium prawns
  • 3 cups chicken stock, prawn stock, or water
  • 1-2 stalks of lemongrass
  • 3 slices galangal
  • 2 shallots, peeled and crushed
  • 1 tsp coarse sea salt
  • 1 1/4 cups Straw mushrooms, cleaned and halved
  • 1 medium tomato, sliced into wedges
  • 3 Kaffir lime leaves, spine removed and torn (plus an extra few to use as garnish)
  • 1/2 cup fresh coriander, chopped roughly
  • 1-5 Bird’s Eye chillies
  • 1 Tbsp fish sauce
  • 2 Tbsp lime juice


  1. Peel and devein the prawns. You can keep the head intact or remove them.
  2. Make your own prawn stock by submerging the shells and heads in a pot with cold water and bringing to a boil for about 5 minutes. Turn off the heat and strain and discard the shells.
  3. Add lemongrass, galangal, Kaffir lime leaves, shallots and salt into your stock or water. Bring to a boil and leave for a minute then add mushrooms and tomato slices.
  4. Let boil for a few minutes to infuse the herb aroma into the stock, and then add the prawns.
  5. As soon as the prawns turn pink on all sides, add a few extra fresh Kaffir lime leaves and turn off the heat.
  6. Season with fish sauce, lime juice, chillies, and coriander. Serve immediately.