Tom Yum Soup

tom yum soup

Tom yum soup is originated from Thailand but very popular in neighbor countries like Singapore, Malaysia and Brunei. There’s a lot of types of Tom Yum soup, this one that I made is Tom Yum Goong; made with shrimps/prawns. For this recipe, I used shrimps with shells (remove the head) and I’ve made my own shrimp stock from the head of shrimps, Check out the video how to make shrimp stock. You can just serve the soup like that or serve with steamed rice. Note, don’t eat the herbs (galangal, kaffir lime and lemongrass), they’re just for flavoring the soup.

tom yam

This recipe adapted from Hot Thai Kitchen with Tom Yum Goong.

Tom Yum Soup


  • 4 cups prawn/shrimp stock
  • 1 lemongrass, crushed
  • 7 thinly sliced galangal
  • 4 kaffir lime, teared
  • 1 red chili, sliced
  • 100g Shimeji mushrooms
  • 10 shrimps/ prawns, with shells
  • 3 tablespoons fish sauce
  • 1/4 cup lime juice
  • 1-2 teaspoon sugar
  • 2 tablespoons chili paste


  1. Prepare a soup pot. Boil fish stock with lemongrass, galangal, kaffir lime and chili for about 4-5 minutes. Reduce the heat.
  2. Add mushrooms, bring the soup back to a boil.
  3. Add prawns, cook until prawn turns into pink color, don't overcook. Remove the heat.
  4. Add fish sauce, lime juice, sugar and chili paste. Combine well.
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