📍 Where this dish comes from: Floating markets (Damnoen Saduak, Amphawa) · Floating markets
Discover the history of this region →
Discover the history of this region →
Tom Yum is arguably the most internationally recognised Thai dish, yet the authentic version bears little resemblance to what most restaurants serve. Made properly, it should deliver an intense, clear broth that is simultaneously sour from lime, salty from fish sauce, fragrant from lemongrass, and genuinely fiery from crushed bird’s eye chili. The prawns must retain their snap — a few minutes over heat is all they need before the broth takes over.
What You’ll Need
Servings: 4 servings
Calories: 220kcal
Ingredients
- 500 g large prawns shells on
- 1.2 litres prawn or chicken stock
- 4 stalks lemongrass bruised
- 8 slices galangal
- 8 kaffir lime leaves
- 200 g straw or oyster mushrooms
- 10 bird's eye chilies crushed
- 4 tbsp fish sauce
- 4 tbsp lime juice
- 2 tbsp Nam Prik Pao (roasted chili paste)
- Coriander and spring onion to serve
Instructions
- Bring stock to a boil with lemongrass, galangal, and kaffir lime. Simmer 10 minutes.
- Add Nam Prik Pao and stir to dissolve.
- Add mushrooms, cook 3 minutes.
- Add prawns (shells on for more flavour), cook 3–4 minutes until pink.
- Add crushed chilies.
- Remove from heat, season with fish sauce and lime juice.
- Garnish with coriander and spring onion. Serve immediately.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 28g | Fat: 6g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Prawns are an excellent source of iodine, important for thyroid function.
- Lemongrass contains antioxidant compounds that may help reduce oxidative cellular damage.
- Lime, galangal, and chili are traditionally valued together for their warming, antimicrobial qualities.