Tom Yum Goong (Hot & Sour Thai Prawn Soup)

10 minutes




  • 60g shallots, chopped 
  • 2 Tbsp oil 
  • 1600ml water 
  • 4 kaffir lime leaves 
  • 1–2 stalks lemongrass, white part only 
  • 4–5 slices galangal 
  • 1 tsp chili paste/oil 
  • 5 tsp tamarind purée 
  • 195ml tomato, tin 
  • 7g shrimp paste 
  • 7 Tbsp fish sauce 
  • 3 Tbsp palm sugar 
  • 16 prawn cutlets
  • 10 small mushrooms, halved 
  • 1/8 tsp sea salt 
  • fresh coriander 
  • limes, to serve

Suggested wine match -  2014 Soul by Waipara Hills Medium Riesling

From The Food Show 2015.


Tom Yum Goong is a signature Thai hot soup. You will taste the sweetness of palm sugar, sourness from lime juice and tamarind purée, the saltiness of fish sauce and that classic heat from chilli paste and galangal. It is a flavour sensation. Sometimes if I want something a little more filling, I add rice noodles to this dish to make a noodle soup.

Sauté the chopped shallots with the oil in a medium-sized pot. Add water and bring to the boil.

Reduce the heat to medium and add kaffir lime leaves, lemongrass, galangal, chili paste/oil, tamarind purée, tomato, shrimp paste, fish sauce and sugar (make sure you bruise the kaffir lime leaves and lemongrass first to release the flavour in the soup). Simmer for a couple of minutes.

Add prawns and mushrooms and cook for 2 minutes, or until prawns are just cooked.

Add coriander, remove from heat and serve with lime wedges.