Tom Yum Soup With Prawns Recipe


  • 4 cups of Asian chicken stock
  • 2 lemongrass stalks, bruised to release aroma
  • 3 galangal, peeled and cut into thick slices
  • 3 kaffir lime leaves, stalks removed
  • 2 Tablespoons fish sauce
  • Juice of 1 lime
  • 1 Tablespoon Nam Prik Pao (recipe below)
  • 1 cup of mushrooms (e.g. straw, oyster or shittake), sliced
  • 6 large prawns, peeled and de-veined
  • Fresh chilli (to taste), crushed or chopped
  • Fresh coriander
Nam Prik Pao
  • Quarter cup of vegetable oil
  • 3 garlic cloves, finely chopped
  • 1 large shallot, finely chopped
  • Dried red chillis, 50% de-seeded and finely chopped
  • 1 teaspoon shrimp paste
  • 2 Tablespoon fish sauce
  • 2 Tablespoon palm sugar
  • 2 Tablespoon tamarind paste (optional)
  • Quarter cup of water
Tom Yum Soup With Prawns Recipe

  1. Pour stock in large pot, add lemongrass, galangal and kaffir lime leaves, and boil for 5mins until fragrant.
  2. Reduce heat to simmer, and stir in fish sauce, lime juice, mushrooms and Nam Prik Pao. Simmer for another 5mins, then add prawns.
  3. When prawns turn pink, remove from heat and ladle soup into bowls. Garnish with chilli and coriander on top before serving.
  4. The prawns can be substituted for chicken, fish or any other seafood. If you want a milder soup, you can omit the Nam Prik Pao and chilli, or add some coconut milk to the soup. Serve with steamed rice or plain rice noodles for a complete meal.
Nam Prik Pao
  1. Heat half the oil in pan on medium-high, add garlic, shallots and fry until golden brown. Remove from heat and set aside.
  2. Heat dry pan and roast chillis until fragrant and crispy. Remove from heat and grind chillis, garlic and shallots into a paste.
  3. Heat remaining oil in pan on low heat, add chilli paste, shrimp paste, fish sauce, sugar and water.
  4. Stir well and simmer for 15mins until sugar has dissolved and you get a jam-like consistency. Remove from heat and set aside to cool.

Share It To Your Friends!

Share to Facebook