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Finished Tom Yum Goong soup recipe

Tom Yum Goong

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


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


  1. Sear the prawns in the oil on medium high heat until golden brown. Remove from heat.
  2. In the same pan add the coconut milk and bring to the boil.
  3. Add the chili paste and let the mixture simmer for a minute.
  4. Pour in the stock, lemongrass, galangal and chillies and continue to simmer until the flavours are infused.
  5. Next, add the mushrooms, coconut meat, fish sauce and kaffir lime leaves.
  6. When the mushrooms are cooked, add the prawns back in.
  7. Ensure the prawns are cooked through and season with lime juice.
  8. Taste and add more fish sauce if necessary.
  9. 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