Tom Yaam Goong (Spicy Prawn Soup Flavored With Lemon Grass)

Total Time
22mins
Prep 10 mins
Cook 12 mins

This recipe is from a cooking class I took at a resort in Thailand (Le Royal Meridian Phuket Yacht Club). I hope you are fortunate enough to have an Asian food market in your area so you can find the ingredients as this soup is absolutely delicious!

Ingredients Nutrition

Directions

  1. Bring chicken stock to a boil.
  2. Add lemon grass, galangal, straw mushrooms.
  3. Season to taste with lime juice, sugar, fish sauce and chili in oil.
  4. Add kafir lime juice, red chili sliced and cream.
  5. Add shrimp, cook approximately 30 seconds longer, until shrimp barely done.
  6. Garnish with coriander leaves and a few drops of chili oil on top.

Reviews

(2)
Most Helpful

Tom Yum is the very best soup in the world, and has many variations. This one using prawns is much nicer than using marinara mix. Everyone should try Tom Yum at least once in a lifetime.

Gary Hayes October 25, 2002

This was wonderful! Couple of tips for people like me that might not recognize some ingredients: 1) Kaffir Lime Leaf is a glossy dark green leaf about the size of a half dollar, found in international markets in the produce section. To prepare it, cut each leaf into 1/2's or 1/3's 2) Galangal is a root and is usually found next to Ginger root in int'l markets, looks somewhat like Ginger but has a different flavor. To prepare it for this recipe, peel it and slice thinly 3) Lemon Grass is about as long as your forearm, tubular about 1/2" thick. To prepare it, peel off the outer 2 layers or so, then cut it into 3 inch pieces and smash the pieces with the flat side of a knife (releases the juices). All 3 of these ingredients (lime leaf, galangal and lemon grass) are unchewable and not intended to be eaten, so just pick them out of your bowl as you are enjoying this WONDERFUL soup. Two other notes: Chili in Oil, not sure what she means but I used Thai Chili and Garlic sauce, comes in a little "jelly jar". Chili Oil is in a little jar with a "soy sauce" type top and can be found in the Asian section of international markes (it's red and about the consistency of vegetable oil, add it after you have put the soup in bowls, just put 2 to 4 drops depending on how hot you want it). Final thought, the shrimp should be peeled and deveined. I like to put the shrimp shells into a dry wok (no oil needed they won't stick) and fry them until the shell just changes color (just flip them in the pan until they are just pink) then I put them into the boiling chicken stock and simmer for 10 minutes. Then I pour the stock into another bowl under a colander to strain out the shells, then return the stock to the pot and proceed with the step 2 of the recipe. I think this gives the chicken stock a bit more flavor. If you've never made this (and I hadn't), I STRONGLY recommend it!! It's better then any lemon grass soup I've ever eaten in the US. As authentic as it can be!!

Big E Anderson October 02, 2003

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