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Hot and Sour Prawn Soup (Tom Yam Goong)

Prep Time10 mins
Cook Time20 mins
Servings: 1
Author: Bai Pai Cooking School


  • 2 Medium-sized Prawns shrimp, Cleaned
  • 2-3 White Mushrooms cut into small pieces
  • 1 cup of Stock/Broth
  • 1 Stalk of lemongrass thinly sliced
  • 1 Rhizome of galangal part of the ginger family (thinly sliced)
  • 1 Kaffir lime leaf torn to release the aroma
  • 5 hot chilies crushed
  • 1/4 TSP of salt
  • 2 TSP of thai chili paste
  • 1 TBS of fish sauce
  • 1 TBS lime juice
  • 2 TSP sugar
  • 4 TBS evaporated milk
  • Handful of coriander leaves


  • Put stock/broth together with lemongrass, galangal, kaffir lime leaf and salt into the saucepan, bring to a full boil over medium heat.
  • Add mushrooms and bring to a full boil again
  • Add prawns (shrimp) and leave to cook until shrimp are pink.
  • Do not stir.
  • Skim off fat/foam from the shrimp.
  • Next, add milk, stir a little then turn off the heat.
  • Add the flavors of the soup with the Thai chili paste, fish sauce, lime juice, sugar and crushed chilies.
  • Stir to blend well.
  • Note: ┬áDo not put lime juice in the soup over heat.
  • The lime will turn bitter.
  • Garnish with coriander leaves and serve.