🦐 Tom Yum Goong
Tom Yum Goong is a clear, hot and sour Thai soup. Peeled king prawns and mushrooms cook briefly in a broth scented with lemongrass, galangal and kaffir lime leaves, then the bowl is sharpened with fish sauce and lime juice and fresh chili. The result is light, fiery and aromatic, served hot on its own or with jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g peeled king prawns
- 1 l water
- 3 stalks lemongrass, cut and bruised
- 5 slices galangal
- 4 kaffir lime leaves, torn
- 2 tbsp fish sauce
- 200 g mushrooms, halved
- 3–4 fresh chilies, crushed
- 2 limes, juiced
- Salt and coriander leaves
Method
- Simmer the water with lemongrass and galangal and lime leaves for 10 minutes.
- Add the mushrooms and chilies and cook for 3 minutes.
- Add the peeled king prawns and simmer just until cooked.
- Off the heat, season with fish sauce and lime juice and a little salt; taste and adjust.
- Serve hot with coriander on top.
How to make it lighter
- The clear broth is naturally light; adding more mushrooms makes it more filling.
- Skip or measure the rice served with it.
- Order the clear version rather than the creamy one if eating out.
History
Tom yum comes from central Thailand, where hot and sour broths are an everyday dish; the name joins 'tom' (to boil) and 'yum' (a mixed, tangy salad-like flavour). It is now one of Thailand's most recognised dishes worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →