Tom Yum Goong (Thai Hot and Sour Prawn Soup)
Clear, fragrant Thai soup with lemongrass, galangal, lime leaf, chilli and plump prawns. Sharp, hot and fast.
- Time35 min
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 177kcal
- 17.7gcarbs
- 9.8gof which sugars
- 2.2gfat
- 0.4gsaturates
- 23.2gprotein
- 3.9gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Peel the prawns, keeping the shells. Slit down the back of each prawn and pull out the dark thread. Chill the prawns.
- 2
Put the shells and water in a pan. Bring to the boil, then simmer for 10 minutes. Strain and return the stock to the pan.
10 min - 3
Add the lemongrass, lime leaves, galangal, chillies and shallots. Simmer for 8 minutes to pull the flavour out.
8 min - 4
Add the mushrooms and tomatoes and simmer for 3 minutes.
3 min - 5
Add the prawns and cook for 2 minutes, until pink and curled. Do not overcook.
2 min - 6
Off the heat, stir in the fish sauce and lime juice. Taste: it should be hot, sour and salty. Scatter with coriander. Do not eat the lemongrass, lime leaves or galangal pieces.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
