Hot and Sour Shrimp Soup (Tom Yum Goong)

Tom Yum Goong (Hot And Sour Shrimp Soup)
Tom Yum Goong (Hot And Sour Shrimp Soup)
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Tom Yum Goong (Hot And Sour Shrimp Soup)


August 1, 2016This is a deceptively simple dish that is filled with the flavours of Thailand. If you have travelled there then this will transport you right back again.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Difficulty: Easy
  • Yields: 4 bowls

This is a deceptively simple, yet elegant dish that is filled with the flavours of Thailand. I learnt this dish while travelling there and every time I eat it I am transported back again.

Make sure you taste the soup before you serve it. You should taste sweet, sour, salty and spice. Adjust with sugar, lime juice, fish sauce and chilli until you get it just right. I prefer mine a little spicier, so just add some extra chilli to my bowl and everyone is happy!


12 prawns, small-medium, raw

4 cups water

3 shallots, large, peeled and quartered

4 cloves garlic

1 lemongrass, large piece

1 coriander, small bunch , roots and leaves separated

4 kaffir lime leaves, stem removed

6 cherry tomatoes, halved

4 mushrooms, finely sliced

2 tbsp fish sauce

1/2 tbsp sugar

4 green chillies, small

2 limes, juiced


Lightly bruise the lemongrass and coriander root using the back of a large knife. You can tie the lemongrass into a knot or chop in half to make it a little more manageable.

Lightly crush the shallots and garlic in a mortar and pestle. You want to break them up a bit, but don’t turn them into a paste.

Place the crushed shallots, garlic, lemongrass, coriander root and kaffir lime leaves in 4 cups of cold water in a medium pot and bring to a boil over a high heat.

Reduce the heat to a gentle simmer and add the tomatoes and mushrooms and cook for 3 minutes.

Add the fish sauce and sugar, then remove from the heat and add the prawns. The prawns will poach gently in the soup and be ready in 1 - 2 minutes depending on size.

Crush the chillies in the mortar and pestle and distribute between four bowls along with the lime juice.

Remove the coriander root and lemongrass, then ladle the soup into the bowls and garnish with coriander leaves.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.