Tom Yum Goong

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Fry the reserved prawn shells in a dry pot over high heat for 3 minutes until pink and fragrant, then add the stock and simmer 10 minutes. Strain and return the broth to the pot — this small step doubles the depth.

   Mark done Start 3 min timer

2. Add the lemongrass, galangal, lime leaves and bruised chillies and simmer for 8 minutes to infuse.

   Mark done Start 8 min timer

3. Stir in the chilli jam until dissolved, then add the mushrooms and tomatoes and cook 3 minutes.

   Mark done

4. Add the prawns and shallots and poach for 2 minutes, until they have just turned opaque. Do not overcook them.

   Mark done Start 2 min timer

5. Take the pot off the heat completely.

   Mark done

6. Now season with the fish sauce, lime juice and sugar, tasting as you go. It should be aggressively sour, then salty, then hot.

   Mark done

7. Stir through the coriander and serve immediately, leaving the aromatics in the bowl as garnish.

   Mark done

Chef’s Tips

• Galangal is not ginger and there is no substitute — its pine-citrus note is the backbone of the soup.
• Season off the heat, always. Boiling the lime juice makes it bitter within a minute.
• For tom yum nam khon, the creamy version, stir in 3 tablespoons of evaporated milk at the end.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A cold lager or a very dry Riesling
• Serve with jasmine rice to temper the heat
• Follow with mango sticky rice

Storage & Reheating

The broth base keeps 3 days refrigerated. Poach the prawns and add the seasoning fresh each time.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.