Tom Yum Goong

Mains
Seafood

Easy Level:

Easy, Slightly less easy

Servings:

3-4 pax

Spice up your rainy days with Thailand’s signature soup recipe Tom Yum Goong Nam Sai.

Spicy, tangy, and aromatic broth, fresh juicy prawns and mushrooms, this easy local Thai street food is hard not to miss.

Prefer the creamy version? Just add evaporated milk and you’ll get Tom Yum Goong Nam Khon.

Ingredients

Adjust Servings
US / Metric
0.00
liters
liters
Water / chicken stock
0.00
liters
liters
Water / chicken stock
0.00
Prawns
0.00
Prawns
0.00
stalk
stalk
Lemongrass
0.00
stalk
stalk
Lemongrass
0.00
slices
slices
Galangal
0.00
slices
slices
Galangal
0.00
Kaffir lime leaves
0.00
Kaffir lime leaves
0.00
Thai red chilis
0.00
Thai red chilis
0.00
g
g
Shimeji Mushroom, cut into smaller pieces
0.00
g
g
Shimeji Mushroom, cut into smaller pieces
0.00
pcs
pcs
Oyster mushrooms, cut into smaller pieces
0.00
pcs
pcs
Oyster mushrooms, cut into smaller pieces
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
Lime juice
0.00
tbsp
tbsp
Lime juice
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Thai chili paste (to taste) - Nam Prik Pao
0.00
tbsp
tbsp
Thai chili paste (to taste) - Nam Prik Pao
Coriander / Cilantro
Coriander / Cilantro

Steps

1

Remove prawn head and put into stockpot. Devein the prawns and set aside
Remove prawn head and put into stockpot. Devein the prawns and set aside
Mark as completed

2

Quick sauté the prawn heads in the stockpot till it turns pink, then pour in the chicken stock / water and bring it to boil for 30mins. Remove prawn heads and set aside
Quick sauté the prawn heads in the stockpot till it turns pink, then pour in the chicken stock / water and bring it to boil for 30mins. Remove prawn heads and set aside
Mark as completed

3

Mash lemongrass and chop into chunks
Mash lemongrass and chop into chunks
Mark as completed

4

Slice galangal
Slice galangal
Mark as completed

5

Bruise kaffir lime leaves
Bruise kaffir lime leaves
Mark as completed

6

Lightly pound chili
Lightly pound chili
Mark as completed

7

Add herbs, chili and chili paste* into stock
Add herbs, chili and chili paste* into stock
Mark as completed

8

Once boiling, add preferred choice of mushroom (shimeji/oyster mushroom)
Once boiling, add preferred choice of mushroom (shimeji/oyster mushroom)
Mark as completed

9

Once it comes back to a boil, add in prawns
Once it comes back to a boil, add in prawns
Mark as completed

10

Season with fish sauce, lime juice, sugar
Season with fish sauce, lime juice, sugar
Mark as completed

11

Remove herbs
Remove herbs
Mark as completed

12

(Optional step) Add evaporated milk for creamy tom yum goong
(Optional step) Add evaporated milk for creamy tom yum goong
Mark as completed

13

Top off with cilantro / coriander
Top off with cilantro / coriander
Mark as completed

More of what you like. Bookmark these recipes.

Curry Chicken Pot Pie

Fusion
Mains
Oven

Fish Burger

Fish
Mains
Western

Chinese Chicken Curry

Chinese
Mains
Poultry

Indian Chicken Curry

Indian
Mains
Poultry

Simplified Rendang Mac & Cheese by Kai Siang

Beef
Fusion
Italian
Mains
Malay
Pasta

Vegetarian Char Kway Teow with Tofu

Beans & Peas
Chinese
Mains
Noodles
Vegetarian

Thai Basil Pork Fusillini

Fusion
Mains
Pasta
Pork

Pesto Pasta

Italian
Leafy
Mains
Pasta
Vegetarian
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd