Tom Yum Goong (ต้มยำกุ้ง)
Tom Yum Goong (ต้มยำกุ้ง) is a fragrant, spicy Thai soup made with prawns, lemongrass, kaffir lime leaves, galangal, and chili. It’s a perfect balance of sour, spicy, and savory...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- large prawns (peeled and deveined, tails left on): 500g (1 lb)
- water or chicken broth: 4 cups (1 liter)
- lemongrass (cut into 3-inch pieces and smashed): 4 stalks
- kaffir lime leaves (torn to release fragrance): 6
- Thai bird’s eye chilies (smashed, adjust to spice preference): 4
- tomatoes (cut into wedges): 2 medium-sized
- onion (sliced): 1 medium
- mushrooms (sliced): 200g (7 oz)
- Thai shallots (sliced): 4
- galangal (or ginger as a substitute): 4 slices
- fish sauce (or to taste): 2 tbsp
- lime juice (or to taste): 2 tbsp
- sugar (optional): 2 tbsp
- chili paste (Nam Prik Pao, optional for a smoky flavor): 2 tbsp
- Fresh cilantro (for garnish)
- Optional: 1-2 tbsp evaporated milk or coconut milk (for a creamier version)
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