Tom Yum Kung (Goong) – Thai Prawn Soup
A bright, spicy–sour Thai soup starring prawns, lemongrass, kaffir lime leaves, galangal, and fresh lime. This version uses the microwave for a fast, weeknight-friendly bowl.
Yield: Serves 4 | Prep: ~10 mins | Cook: ~12 mins
Ingredients
- 8 prawns (about 500 g), trimmed (antennae and appendages removed)
- 4 cups chicken stock
- 2 coriander roots, pounded
- 2 shallots, pounded
- ½ cup (about 100 g) straw mushrooms
- 2 stalks lemongrass, thinly sliced
- 3–4 kaffir lime leaves, torn
- 5–6 slices fresh or dried galangal
- ¼ cup evaporated milk
- 3 tbsp freshly squeezed lime juice
- 3 tbsp fish sauce
- 2 tbsp sweet roasted chilli paste (nam prik pao)
- 10 small chillies, lightly crushed
- ¼ cup coriander leaves, for garnish
Method
- Prep prawns. Rinse and trim prawns. Butterfly by cutting the shell and meat deeply from head to tail.
- Start the broth. In a 2-quart (≈2 L) microwave-safe container, add chicken stock, pounded shallots, and coriander roots. Cover and microwave on High (600–700 W) for .
- Add aromatics & prawns. Carefully remove; add prawns, straw mushrooms, lemongrass, torn kaffir lime leaves, and galangal. Cover and microwave on High for another .
- Season. Stir in evaporated milk, fish sauce, lime juice, sweet roasted chilli paste, and crushed chillies. Taste and adjust saltiness/sourness/heat to preference.
- Serve. Ladle into bowls and garnish with coriander leaves. Serve immediately.
Notes
Galangal (Alpinia galanga): Larger and paler than common ginger; essential for authentic Tom Yum. It’s commonly used in Thai curry pastes and stocks—add a few slices to fish or chicken stock for a clean, peppery aroma.
- Spice level: Reduce or increase the number of small chillies to taste.
- Dairy-free: Omit the evaporated milk for a clear “Tom Yum Nam Sai” style.
- Protein swap: Substitute prawns with mixed seafood or chicken (adjust cooking time).
