Tom yum goong is one version of traditional Thai tom yum soup. Learn how to make the coconut milk version of this Thai soup at home. It’s quick and easy!
- 8 raw king prawns, shell on and cleaned
- 5ml (1 tsp) peanut oil
- 400ml (1 can) coconut milk
- 60ml (4 tbsp) roasted chili paste
- 600ml (1 pt) chicken stock
- 50g (2oz) lemongrass, washed and crushed
- 15g (½oz) galangal
- 1 Bird’s-eye chilli, washed and finely chopped
- 150g (5 oz) oyster mushrooms, cleaned and chopped
- 30g (1oz) fresh coconut meat
- 75ml (5 tbsp) fish sauce
- 4 kaffir lime leaves, washed
- 75ml (5 tbsp) lime juice
- Cilantro, for garnishing
- Red chilli, for garnishing
- Sear the prawns in the oil on medium high heat until golden brown. Remove from heat.
- In the same pan add the coconut milk and bring to the boil.
- Add the chili paste and let the mixture simmer for a minute.
- Pour in the stock, lemongrass, galangal and chillies and continue to simmer until the flavours are infused.
- Next, add the mushrooms, coconut meat, fish sauce and kaffir lime leaves.
- When the mushrooms are cooked, add the prawns back in.
- Ensure the prawns are cooked through and season with lime juice.
- Taste and add more fish sauce if necessary.
- Garnish with cilantro and chilli. Serve immediately.
- Add more chilli if you like your soup spicier.
- You can experiment with different mushrooms, e.g. Shimeji.
- Category: Starter
- Cuisine: Thai
- Serving Size: 1 serving
- Calories: 632
- Sugar: 9.2 g
- Sodium: 2471 mg
- Fat: 29.8 g
- Saturated Fat: 21.8 g
- Carbohydrates: 45.2 g
- Fiber: 7.1 g
- Protein: 47.9 g
- Cholesterol: 5 mg