Tom Yum Goong - Authentic Thai Spicy Prawn Soup
A classic Thai soup featuring prawns in a fragrant, spicy, and sour broth with lemongrass, galangal, and lime leaves. This iconic dish delivers bold flavors that perfectly balance heat, sourness, and aromatic herbs.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Tom Yum Goong is arguably Thailand's most famous soup, beloved worldwide for its perfect balance of hot, sour, salty, and umami flavors. The name literally translates to 'boiled mixed' (tom yum) and 'prawns' (goong), though this humble translation hardly captures the complexity of this iconic dish. Originating from Central Thailand, this soup has become a cornerstone of Thai cuisine and a must-have in Thai restaurants globally. What makes Tom Yum Goong truly special is its aromatic broth, built on a foundation of lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. The prawns add sweetness and protein, while fish sauce provides depth and lime juice delivers that essential tangy kick. In Singapore, this soup is readily available at Thai restaurants and hawker centers, but making it at home allows you to control the spice level and enjoy the freshest ingredients.
- •Bold flavor profile – combines spicy, sour, salty, and umami elements in perfect harmony
- •Aromatic and therapeutic – the fragrant herbs like lemongrass and galangal have natural healing properties
- •Quick and satisfying – ready in under 30 minutes but tastes like it's been simmering for hours
- •Healthy and low-calorie – packed with protein from prawns and virtually fat-free when made traditionally
- •Easily customizable – adjust spice level and add your favorite vegetables or proteins
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 500 g large prawns (shells removed, deveined)
- 1 litre chicken or vegetable stock (preferably homemade)
- 3 pieces lemongrass stalks (bruised and cut into 2-inch pieces)
- 30 g galangal (sliced thinly)
- 6 pieces kaffir lime leaves (torn slightly)
- 3-5 pieces bird's eye chilies (crushed lightly)
- 200 g button mushrooms (halved or quartered)
- 2 medium tomatoes (cut into wedges)
- 3 tbsp fish sauce
- 4 tbsp lime juice (freshly squeezed)
- 1 tsp palm sugar (or brown sugar)
- 2 tbsp coriander leaves (chopped, for garnish)
Step-by-Step Instructions
- 1
Prepare all aromatics by bruising the lemongrass stalks with the back of a knife and cutting them into 2-inch pieces. Slice the galangal thinly, tear the kaffir lime leaves slightly, and lightly crush the chilies to release their oils. This preparation ensures maximum flavor extraction.
~5 min
Tip: Bruising releases essential oils from the aromatics - 2
Heat the stock in a large pot over medium-high heat. Add the lemongrass, galangal, kaffir lime leaves, and crushed chilies. Bring to a boil, then reduce heat and simmer for 5 minutes to infuse the broth with aromatic flavors.
~6 min
Tip: Don't skip the simmering time - it's crucial for flavor development - 3
Add the mushrooms and tomato wedges to the aromatic broth. Cook for 2-3 minutes until the mushrooms are tender and tomatoes start to soften slightly. The tomatoes will add natural acidity to complement the lime juice later.
~3 min
Tip: Don't overcook the vegetables to maintain texture - 4
Season the broth with fish sauce and palm sugar, stirring well to dissolve the sugar completely. Taste and adjust - the broth should be savory with a hint of sweetness. This forms the flavor base before adding the prawns.
~1 min
Tip: Start with less fish sauce as you can always add more - 5
Add the prawns to the simmering soup and cook for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook as prawns become tough and rubbery when overdone.
~3 min
Tip: Prawns are done when they curl and turn bright pink - 6
Remove the pot from heat and immediately stir in the fresh lime juice. The lime juice should be added off the heat to preserve its bright, fresh flavor and prevent it from becoming bitter from cooking.
~1 min
Tip: Always add lime juice last and off heat - 7
Taste the soup and adjust seasonings as needed. Add more fish sauce for saltiness, lime juice for sourness, or palm sugar for sweetness. The ideal Tom Yum should balance all these flavors harmoniously.
~1 min
Tip: Trust your palate - adjust to your preference - 8
Ladle the hot soup into serving bowls, making sure each bowl gets prawns, mushrooms, and aromatics. Garnish with fresh chopped coriander leaves and serve immediately while piping hot for the best flavor experience.
~2 min
Tip: Serve immediately for optimal temperature and flavor
How Do I Know It's Ready?
Prawns are perfectly cooked when they curl into a C-shape and turn bright pink throughout. The aromatics should be fragrant but not bitter from overcooking. The broth should be clear with a balanced taste of hot, sour, salty, and slightly sweet flavors.
Frequently Asked Questions
Yes, substitute prawns with firm tofu or mixed vegetables, and replace fish sauce with soy sauce or vegetarian mushroom sauce. Use vegetable stock instead of chicken stock for a completely plant-based version.
Final Thoughts
I hope you enjoy making this Tom Yum Goong - Authentic Thai Spicy Prawn Soup as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!