Thai Prawn Tom Yum Soup (Tom Yum Goong)
Growing up in Southeast Asia, Tom Yum was a dish we ate often. I love the combination of spicy, sour and slightly sweet flavours, along with the beautiful aroma of all the fresh herbs. Today, I was craving a bowl of homemade Prawn Tom Yum, so I decided to make it from scratch!
Luckily, I managed to get some of the key ingredients from my local weekend market, including kaffir lime leaves, galangal and lemongrass. These ingredients give Tom Yum its distinctive fragrance and fresh, citrusy flavour.
I also like to use a little jarred Tom Yum paste to add depth to the broth. It is a handy shortcut, especially if you cannot find all the fresh ingredients where you live. The paste usually contains ingredients such as lemongrass and galangal, making it a convenient option for an easy homemade Tom Yum.
My favourite trick for making this soup extra flavourful is to sauté the prawn heads in a little oil before adding the broth. It creates a delicious prawn oil that adds another layer of seafood flavour to the soup.
The result is a fragrant, spicy and tangy Thai Prawn Tom Yum that tastes wonderful with a bowl of hot steamed rice. It is comforting, full of flavour and surprisingly easy to make at home!
Growing up in Southeast Asia, Tom Yum was a dish we ate often. I love the combination of spicy, sour and slightly sweet flavours, along with the beautiful aroma of all the fresh herbs. Today, I was craving a bowl of homemade Prawn Tom Yum, so I decided to make it from scratch!
Luckily, I managed to get some of the key ingredients from my local Asian grocery store, including kaffir lime leaves, galangal and lemongrass. These ingredients give Tom Yum its distinctive fragrance and fresh, citrusy flavour.
I also like to use a little jarred Tom Yum paste to add depth to the broth. It is a handy shortcut, especially if you cannot find all the fresh ingredients where you live. The paste usually contains ingredients such as lemongrass and galangal, making it a convenient option for an easy homemade Tom Yum.
My favourite trick for making this soup extra flavourful is to sauté the prawn heads in a little oil before adding the broth. It creates a delicious prawn oil that adds another layer of seafood flavour to the soup.
The result is a fragrant, spicy and tangy Thai Prawn Tom Yum that tastes wonderful with a bowl of hot steamed rice. It is comforting, full of flavour and surprisingly easy to make at home!
Why You'll Love This Prawn Tom Yum Recipe
Full of flavour: Fresh herbs, prawns and Tom Yum paste create a fragrant broth with a lovely balance of spicy, sour, salty and slightly sweet flavours.
Easy to customise: Adjust the chillies, lime juice, fish sauce and sugar to suit your taste.
Fresh ingredients make a difference: Lemongrass, galangal and kaffir lime leaves give the soup its signature aroma.
A handy shortcut: Jarred Tom Yum paste adds extra depth and is useful when fresh herbs are difficult to find.
Perfect with rice: Serve it with steamed rice for a satisfying homemade Thai-inspired meal.
INGREDIENTS
Chicken stock - 1 ltr
Water - 1 ltr
Prawns - 220G
Button mushrooms - 150g
Lemongrass - 2 stalks
Galangal - a few slices
Kaffir lime leaves - 4 to 5 leaves
Fresh chillies - 3 or to taste
Coriander - 1 bunch
Tom Yum paste - 3 tbsp
Fish sauce - 1/4 cup or to taste
Lime juice - 1/4 cup or to taste
Sugar - 1/2 tbsp or to taste
Oil - 2 tbsp
How to Make Prawn Tom Yum Soup
Prepare the ingredients
Remove the dry outer layer of the lemongrass and smash it with the back of a knife.
Scrunch the kaffir lime leaves gently by hand and remove their middle stems if desired.
Thinly slice the galangal
In addition, chop the coriander, keeping the roots for the first stage of cooking.
Squeeze the juice from one lime and set aside.
Separate the prawn heads and set them aside for the broth. Devein the prawns, then make a shallow cut along the back of each prawn to butterfly them.
Sauté the prawn heads
Heat a little oil in a soup pot over medium heat. Add the prawn heads and sauté until they turn red and fragrant.
This step is worth doing because the prawn heads release their flavour into the oil, giving the broth a richer seafood taste.
Infuse the broth
Add the lemongrass, galangal, kaffir lime leaves and coriander roots. Sauté for another minute until fragrant.
Pour in one litre of water and the chicken stock, using roughly equal amounts of each. Slowly bring the liquid to a boil, then let it simmer for about 20 minutes so the flavours can infuse into the broth.
Strain the broth
Remove the prawn heads and aromatics, leaving a clear broth.
Add the Tom Yum paste and vegetables
Stir in the Tom Yum paste until it dissolves.
Add the fresh chillies and button mushrooms. Let the mushrooms cook for about two minutes, then add the tomatoes and prawns.
Season the soup
Add fish sauce, fresh lime juice and a little sugar if needed. Taste the broth and adjust the seasoning to your liking.
I love my Tom Yum punchy, with a good balance of sourness, heat and savoury flavour, plus just a hint of sweetness.
For the freshest citrus flavour, add the lime juice towards the end rather than boiling it for a long time.
Garnish and serve
Finish with fresh coriander leaves and serve immediately with hot steamed rice.
The aromatic broth, juicy prawns and mushrooms are delicious together, especially when paired with rice that soaks up all that wonderful flavour.
Tips for the Best Homemade Tom Yum
Use fresh aromatics when possible. Fresh lemongrass, galangal and kaffir lime leaves give the soup its distinctive fragrance. I found mine at my local weekend market, but availability will depend on where you live.
Use Tom Yum paste if you cannot find the fresh ingredients. A good jarred paste is a convenient alternative, particularly for ingredients such as lemongrass, kaffir lime leaves and galangal. You can also combine the paste with whichever fresh aromatics you can find.
Don't skip the prawn heads if you have them. Sautéing them in oil before adding the broth helps develop a deeper seafood flavour. If your prawns are already peeled, you can still make the soup without this step.
Add lime juice at the end. This helps preserve the fresh, tangy flavour that makes Tom Yum so delicious.
Taste before serving. Every Tom Yum paste is different, so start with a little and adjust the fish sauce, lime juice, chillies and sugar until the broth tastes right to you.
Don't overcook the prawns. Add them towards the end and cook just until they turn opaque and are cooked through.
What to Serve with Prawn Tom Yum
For me, Tom Yum is best served with a bowl of steamed jasmine rice. The fragrant, spicy and sour broth pairs beautifully with plain rice, making every spoonful satisfying.
You can also serve it alongside other Thai-inspired dishes, such as stir-fried vegetables, garlic rice or a simple omelette, if you want to make a bigger meal.
Frequently Asked Questions
Can I make Tom Yum without fresh galangal and lemongrass?
Yes! Jarred Tom Yum paste is a convenient alternative when you cannot find fresh aromatics. Check the label for ingredients such as lemongrass and galangal, and adjust the seasoning to taste.
Can I use frozen prawns?
Absolutely. Thaw frozen prawns safely and drain them before cooking. If they come peeled and without heads, simply skip the prawn-head oil step and continue with the broth.
How do I make Tom Yum less spicy?
Reduce the number of fresh chillies and use less Tom Yum paste to start. You can gradually add more until the soup reaches your preferred level of heat.
Why does my Tom Yum taste too sour?
Add the lime juice gradually and taste as you go. A small amount of sugar can help balance the acidity, while a little more fish sauce can add savoury depth.
Can I make Tom Yum ahead of time?
You can prepare the broth ahead of time and refrigerate it once cooled, then reheat it and add the mushrooms, tomatoes and prawns just before serving. This helps keep the prawns tender and prevents them from overcooking.
Final Thoughts
This homemade Prawn Tom Yum brings back the flavours I grew up enjoying in Southeast Asia. I love how the fresh aromatics, seafood and simple seasonings come together to create such a fragrant and flavourful soup.
If you can get fresh lemongrass, galangal and kaffir lime leaves, they are well worth using. And if you cannot find them, a good Tom Yum paste makes this recipe much more accessible.
Serve it with steamed rice, adjust the flavours to your liking, and enjoy a comforting bowl of homemade Thai Prawn Tom Yum!
If you try this recipe, I'd love to hear how it turns out. For more easy Asian recipes and delicious homemade meals, explore more recipes here at Mon's Easy Kitchen.
Hope you enjoy this recipe! Please watch the Youtube video for more info - 🌶️ Easy Prawn Tom Yum Soup | Thai Tom Yum Goong with Fresh Herbs & Prawns
