Summary: Authentic Tom Yum Goong – spicy and sour Thai prawn soup infused with aromatic lemongrass, galangal, kaffir lime leaves, fresh chillies, and lime juice. Prepared using traditional simmering and infusing techniques, ready in 35 minutes, yielding 6 rich portions.
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Category: Soups, Thai Cuisine
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Quick overview
- Dish: Tom Yum Goong
- Category: Soups, Thai Cuisine
- Cuisine: Thai
- Main ingredient: prawns, 600 g (fresh jumbo prawns with heads and shells)
- Guide: 12 Most Popular Thai Dishes: Favourite Thai Cuisine Recipes
- Total time: 35 minutes (15 min prep + 20 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 350 g)
- Key technique: Aromatic extraction and rapid simmering
- Preparation types: Simmering, infusing, boiling
- Dietary info & Allergens: Crustaceans, fish sauce, dairy-free, gluten-free
- Suitable for: Dinner parties, healthy eating, spicy food lovers
- Nutritional values (per 1 portion): 185 kcal, Protein: 22.4 g, Fat: 6.8 g, Carbohydrates: 7.2 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Thai Singha beer, dry Riesling, fresh lemongrass iced tea
- In short: The ultimate balance of hot, sour, salty, and sweet flavours in a fragrant broth.
- Last updated: 2025-01-15
WAGUU says: “The secret to an unforgettable Tom Yum Goong lies in making a rich homemade prawn stock from the heads and shells before infusing the soup with fresh roots and herbs.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium-high simmer |
| Number of portions: | 6 portions |
In a nutshell
Experience the vibrant heart of Thailand with Tom Yum Goong. This legendary soup explodes with aromatic lemongrass, fiery bird’s eye chillies, citrusy kaffir lime leaves, and zesty lime juice, creating a masterpiece of sensory harmony.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Fresh prawns | 600 g | whole, head-on, shell-on |
| Lemongrass | 4 stalks | fresh, bruised and cut into sections |
| Galangal | 50 g | fresh root, sliced |
| Kaffir lime leaves | 8 leaves | fresh, torn |
| Bird’s eye chilli | 6 pieces | fresh, crushed |
| Straw mushrooms | 200 g | canned or fresh, halved |
| Fish sauce | 45 ml | premium grade |
| Lime juice | 60 ml | freshly squeezed |
| Nam prik pao (Thai chilli paste) | 30 g | authentic roasted chilli paste |
| Water | 1200 ml | filtered |
| Coriander leaves | 15 g | fresh, chopped for garnish |
| Salt | 10 g | fine sea salt |
Why you will love this recipe
- Authentic Thai Flavours: Perfectly balances sour lime, fiery chilli, and savory umami from fish sauce and prawn stock.
- Quick and Energising: Ready in just 35 minutes, making it an ideal weeknight gourmet soup or impressive starter.
- Nutrient Dense: Packed with fresh aromatic herbs known for their immune-boosting and digestive properties.
Success guaranteed: Follow our precise step-by-step extraction and simmering method to achieve restaurant-quality depth at home.
Recipe overview
Prep: 15 min | Cooking: 20 min | Difficulty: Medium | Portions: 6 portions | Type: Soup | Origin: Thailand
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing and peeling the prawns – 5 min
Appliances: Chef’s knife, cutting board
1. Rinse 600 g of fresh prawns thoroughly under cold running water. Carefully twist off the heads and peel away the shells, setting the meat aside in the refrigerator for later use. Reserve all heads and shells in a bowl to create the rich aromatic prawn stock base.
VKB: Visual control point: Ensure all shells and heads are completely separated from the raw prawn meat and stored cleanly.
Before moving to the next step:
Keep the peeled prawn meat chilled at 4 °C to maintain optimal texture while simmering the stock.
Phase 2: Brewing the aromatic prawn stock – 10 min
Appliances: Soup pot (3-litre capacity), stove
2. Place the soup pot over medium-high heat. Add 1200 ml of filtered water and the reserved prawn heads and shells. Bring to a rapid boil, then reduce heat to a medium simmer at 95 °C. Cook for 10 minutes until the liquid turns intensely aromatic and acquires a deep orange hue. Strain the stock through a fine-mesh sieve into a clean bowl, discarding the used shells.
VKB: Visual control point: The resulting broth must be fragrant, clear, and rich orange.
Before moving to the next step:
Ensure no shell fragments remain in the strained stock before proceeding with infusion.
Phase 3: Infusing lemongrass, galangal, and kaffir lime leaves – 5 min
Appliances: Soup pot, stove
3. Pour the strained prawn stock back into the pot and return to a gentle simmer at 90 °C. Add 4 bruised lemongrass stalks, 50 g of sliced fresh galangal, and 8 torn kaffir lime leaves. Let them simmer gently for 5 minutes to release their essential oils into the broth.
VKB: Sensory control: A strong citrus and herbal aroma should fill the kitchen.
Before moving to the next step:
Maintain a steady gentle simmer so the delicate aromas do not boil away rapidly.
Phase 4: Adding mushrooms and seasonings – 5 min
Appliances: Soup pot, stove, measuring spoon
4. Stir in 200 g of halved straw mushrooms, 30 g of Nam Prik Pao chilli paste, 45 ml of fish sauce, 6 crushed bird’s eye chillies, and 10 g of sea salt. Stir well to dissolve the chilli paste completely into the simmering broth, cooking for 3 minutes.
VKB: Visual control point: The broth should take on a rich, slightly cloudy reddish tint.
Before moving to the next step:
Taste the seasoned broth for balance before cooking the prawns.
Phase 5: Cooking the prawns – 3 min
Appliances: Soup pot, stove
5. Add the chilled peeled prawn meat directly into the simmering soup. Cook gently for exactly 3 minutes at 85 °C until the prawns turn opaque, curl into tight C-shapes, and reach an internal core temperature of 60 °C. Turn off the heat immediately to prevent overcooking.
VKB: Visual control point: Prawns must be pink, firm, and thoroughly opaque.
Before moving to the next step:
Turn off the heat before adding lime juice to preserve its bright, fresh aroma.
Phase 6: Finishing with lime juice and serving – 2 min
Appliances: Soup ladle, serving bowls
6. Pour in 60 ml of freshly squeezed lime juice off the heat. Stir gently to combine. Ladle the hot soup into warmed bowls, ensuring each portion gets equal amounts of prawns and mushrooms. Garnish with 15 g of freshly chopped coriander leaves and serve immediately.
VKB: Sensory control: The soup must deliver an immediate punch of sour citrus and spicy warmth.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Soup pot | 3-litre capacity | Saucepan | Boiling over if too small |
| Fine-mesh sieve | 20 cm diameter | Colander with cheesecloth | Shell fragments in broth |
| Chef’s knife | 20 cm blade | Utility knife | Uneven slicing of galangal |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 52.9 kcal | 185.0 kcal | 1110.0 kcal |
| Fat | 1.9 g | 6.8 g | 40.8 g |
| of which saturates | 0.3 g | 1.1 g | 6.6 g |
| Carbohydrates | 2.1 g | 7.2 g | 43.2 g |
| of which sugars | 1.0 g | 3.5 g | 21.0 g |
| Protein | 6.4 g | 22.4 g | 134.4 g |
| Salt | 0.8 g | 2.8 g | 16.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use head-on prawns; simmering the heads extracts natural shrimp fat that gives Tom Yum its signature glossy sheen and rich flavor.
- Tip 2: Never boil the soup after adding lime juice, as high heat causes bitterness.
- Tip 3: Bruise the lemongrass stalks thoroughly with the back of a knife to rupture the cellular walls and release maximum essential oils.
- Tip 4: Adjust bird’s eye chillies according to personal heat tolerance by crushing them lightly to release capsaicin.
Scientific background
The exceptional taste profile of Tom Yum Goong is a masterclass in flavor balancing. Citric acid from fresh limes provides the sour note, capsaicin from chillies stimulates thermal receptors, volatile aromatic compounds in lemongrass and galangal provide intense fragrance, and sodium glutamate from fish sauce enhances umami perception. Simmering chitin-rich prawn shells extracts astaxanthin, creating both the vibrant color and savory depth.
Fine Dining – Professional techniques
- Plate composition: Serve in matte black ceramic bowls to make the vibrant orange broth and pink prawns visually striking.
- Textural contrasts: Tender prawn meat paired with snappy straw mushrooms and fibrous lemongrass aromatics.
- Temperature contrast: Piping hot soup served immediately to volatile aromatic peak.
- Aromatic garnishes: Finish with micro-planed lime zest and delicate coriander shoots for refined elegance.
Sensory radar
- Appearance: Translucent reddish-orange broth with intact pink prawns and floating herbs.
- Aroma: Pungent, citrusy, and herbaceous with dominant notes of lemongrass and galangal.
- Taste: Explosive combination of sour, spicy, salty, and subtle natural sweetness.
- Texture: Light, clean broth with tender, succulent prawn bites.
Pairing
- BEER: Thai Singha or crisp lager to cut through the chilli heat.
- WINE: Off-dry German Riesling or Gewürztraminer with residual sweetness.
- NON-ALCOHOLIC: Iced lemongrass tea with a splash of lime.
Various preparation variants
- Tom Yum Nam Khon: Add 30 ml of evaporated milk or coconut milk at the end for a richer, creamier soup version.
- Tom Yum Talay: Substitute mixed seafood including squid, mussels, and fish fillets alongside the prawns.
Allergens and dietary information
- Contains: Crustaceans, fish (fish sauce)
- Gluten: Naturally gluten-free
- Not suitable for: Shellfish allergy sufferers, vegans, vegetarians
Suitable for
Dinner parties, healthy eating, spicy food lovers, Asian cuisine enthusiasts
Substitution catalog
- Straw mushrooms: Button mushrooms or enoki mushrooms
- Fish sauce: Soy sauce or tamari (for vegetarian alternative, though flavor profile changes)
FAQ
Can I eat the lemongrass and galangal pieces in the soup?
No, lemongrass and galangal are extremely fibrous and are used strictly for flavoring the broth. Push them to the side of your bowl.
Why did my soup turn bitter?
Boiling lime juice or over-simmering kaffir lime leaves can release bitter essential oils. Always add lime juice after turning off the heat.
Can I use pre-peeled frozen prawns?
You can, but you will miss out on making the rich prawn stock from heads and shells, which is essential for authentic depth.
Is Tom Yum Goong very spicy?
It has a noticeable kick from bird’s eye chillies, but you can easily reduce the chilli count to suit your preference.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and use a 6-litre stockpot for making the prawn stock in batches. • 20+ people: Prepare the aromatic stock and herbal infusion in a large catering stockpot ahead of time, adding fresh prawns and lime juice just before serving.
Sides and Serving
- Steamed Jasmine Rice – fragrant white rice to balance the intense soup broth (not included in the recipe)
- Thai Fish Cakes – savory fried spiced fish patties as a starter (not included in the recipe)
Serving: Serve piping hot in traditional ceramic bowls with a fresh wedge of lime and extra coriander on top.
Storage and reheating
Fridge: 2 days in an airtight container • Freezer: 0 months (not recommended due to delicate herbs and seafood texture) • Reheating: Reheat gently on the stove over medium heat until hot, without letting it boil vigorously.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Boiling lime juice – Causes bitter chemical reactions that ruin the fresh citrus flavor balance.
- Skipping the prawn stock – Using plain water instead of simmering prawn shells loses the authentic depth and umami.
- Overcooking prawns – Leaving prawns in boiling soup too long makes them rubbery and tough.
- Omit bruising aromatics – Failing to bruise lemongrass and galangal prevents essential oils from releasing into the broth.