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Thai tom yum prawn soup with lemongrass, lime, and chilli

Thai · Thailand

Thai Tom Yum Goong (Hot & Sour Prawn Soup)

Thailand’s hot-sour classic — fragrant broth, plump prawns, and lime heat in under 30 minutes.

Prep

15 min

Cocción

15 min

Raciones

2–3

Dificultad

Easy

Tom yum goong is built on aroma: lemongrass, galangal, lime leaf, chilli, and prawns cooked just until opaque. Clarity of broth and brightness of lime matter more than creaminess.

Many restaurants serve a lighter clear broth or a richer nam khon (creamy) style — both work when prawns are fresh. Browse Bangkok seafood listings for the restaurant standard.

Elaboración

  1. 1

    Simmer aromatics

    Bring water to a boil with lemongrass, galangal, lime leaves, chillies, and optional prawn heads. Simmer 5–8 minutes; remove heads.

  2. 2

    Add body

    Add mushrooms and chilli paste if using. Season with fish sauce and sugar. Taste — the base should be salty-aromatic first.

  3. 3

    Cook prawns

    Add prawns and tomato. Cook 2–3 minutes until just pink. Off heat, add lime juice.

  4. 4

    Serve

    Taste for sour-salty balance. Finish with coriander. Serve immediately.

Consejos del chef

  • Add lime off heat so the aroma stays bright.
  • Do not boil prawns to death — rubber is the enemy.
  • Clear tom yum needs no cream; nam khon gets a splash of evaporated milk or coconut at the end if you prefer.

Prawns & shrimp species guide →

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FAQ — Thai Tom Yum Goong (Hot & Sour Prawn Soup)

No galangal or lime leaves?+

Use ginger and extra lime zest. The soup will be different but still fragrant.

How spicy should it be?+

Hot enough to wake you up, balanced by lime and fish sauce — not only chilli heat.

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