Recipe Submitted By:

Tom Yum Goong

Time Preperation:0:20Serves: 2-4

The beautiful balance of both hot and sour makes this Tom Yum Goong a wonderful comforting soup.


4 cups of chicken stock
good pinch of salt
pinch of white sugar
1 large tomato, cut into quarters & deseeded (optional)
1 dried long red chilli, coarsely chopped
8 – 12 raw prawns in their shells
3 – 5 stalks of lemongrass, trimmed
4 – 5 kaffir lime leaves, roughly torn
2 – 3 slices of galangal
5 red shallots, peeled
4 – 5 coriander roots, cleaned
5 – 10 green bird’s eye chillies, to taste
200g straw or oyster mushrooms, cleaned & trimmed
1 – 2 tbsp tamarind water (optional)
2- 4 tbsp lime juice, to taste
1 – 2 tbsp fish sauce, to taste
3 – 10 bird’s eye chillies, bruised
pinch of roasted chilli powder
1 tbsp chopped coriander


Bring the stock to the boil, season with the salt and sugar then add tomato and dried chilli. Simmer for several minutes until the tomato begins to break up

Peel and de-vein the prawns, but leave the tails attached; the heads can be left intact for a more pleasing presentation, but it makes for trickier eating later

Using a mortar and pestle, bruise the lemongrass, lime leaves, galangal, shallots, coriander roots and green bird’s eye chillis. Add these to the simmering stock, then cut or tear the mushrooms and add them too. Simmer for a minute or so until the mushrooms are tender before adding the prawns and tamarind water, if using. Simmer until the prawns are cooked – about 2 – 3 minutes.

In a serving bowl, combine the lime juice with the fish sauce, chillies, chilli powder and coriander. Pour in the soup and stir thoroughly. It should taste equally hot, salt and sour – adjust the seasoning accordingly.

Serve with steamed rice.

Copyright 2010