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–+ servings

Tom Yum Goong Spicy Shrimp Soup

The world-famous Thai hot and sour soup — plump prawns in an electrifying lemongrass-galangal broth with mushrooms and chili.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Thai
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
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