Easy Tom Yum With Prawns (Thai Hot & Sour Soup)

I learned to make this easy tom yum goong (tom yum with prawns) from a wonderful Thai chef in Northern Thailand.

The version of tom yum I was taught is light, clear, and surprisingly simple. No need to boil shrimp heads or fuss over stock – just a few fresh ingredients and about 20 minutes.

This easy take on the classic hot and sour prawn soup is full of authentic Thai flavour, with lemongrass, lime, chillies, and fish sauce doing all the heavy lifting. It’s quick, comforting, and perfect for a weeknight meal.

What is tom yum goong?

Tom yum goong (ต้มยำกุ้ง) or tom yum kung translates roughly to “boiled spicy and sour soup with prawns“.

• Tom (ต้ม) means “to boil”.
• Yum (ยำ) (or yam) means “to mix together” and can refer to the spicy and sour flavour in Thai salads and soups.
• Goong (กุ้ง) (or kung) means “prawns”, “shrimp”, or “shellfish”.

So the name describes exactly what you get: a hot, tangy prawn soup with classic Thai flavours.

It’s one of Thailand’s most famous dishes – bright, bold, and full of flavour. You’ll find clear and creamy versions, but both strike a balance between spicy, sour, salty, and savoury.

Ingredients and substitutes

• Lemongrass stalks: This aromatic herb adds a bright and citrusy flavour to the soup. It’s an essential ingredient in Thai cooking, and it’s best not to substitute it. But if you really can’t track it down, you could try some makrut lime peel (also called kaffir lime).
• Makrut lime leaves (kaffir lime leaves): These leaves have a distinct citrusy and floral flavour. If you can’t find fresh makrut lime leaves, you can substitute with dried makrut lime leaves. You can freeze fresh makrut lime leaves so that you always have some on hand!
• Onion: This adds a subtle sweetness to the soup. You can use white, yellow, or red onion.
• Tomato: This adds a subtle tang to balance the flavours and boost the red hue.
• Red chillies: Thai bird’s eye chillies (or just Thai chillies) are traditionally used in this soup, but you can use any type of red chilli you prefer. Just adjust the quantities to suit your spice level.
• Oyster mushrooms: These mushrooms add a meaty and earthy flavour to the soup. If you can’t find oyster mushrooms, you can use sliced button mushrooms.
• Chicken stock (and water): This is the base of the soup and adds a rich and savoury flavour. You can substitute with prawn stock (or shrimp stock), vegetable stock, or water. Just adjust the seasoning accordingly.
• Nam prik pao: This sweet and spicy Thai chilli paste (also called Thai chilli jam) adds depth and complexity to the soup. You can make your own nam prik pao (Hot Thai kitchen recipe) or use a store-bought version. (This is not the same as tom yum paste.) If you don’t have Thai chilli paste, you’ll need to add more sugar, and maybe some shrimp paste and tamarind paste to add complexity. But, I definitely recommend having a jar of Thai chilli paste in the fridge if you love Thai cooking.
• Fish sauce: This adds a salty and savoury element to the soup.
• Lime juice: This adds a tangy and bright flavour to the soup. You can use normal limes or makrut limes.
• Sugar: This balances out the flavours of the soup. I prefer to use unrefined sugar like palm sugar, Thai raw sugar, or jaggery. If you don’t have any of these, you can use brown sugar.
• Peeled prawns (or shrimp) tails: You only need the meaty prawn tails. If you have whole prawns or shrimp, you can use the heads and shells to make a homemade prawn or shrimp stock.

Ingredient note: Traditional tom yum soup can also contain galangal. Fresh galangal is often difficult to find in the West, which is why this recipe leaves it out. However, if you happen to have some, by all means, add a few thick slices of peeled galangal when you add the lemongrass.

How to make tom yum soup

Step 1: Prepare the ingredients. Cut each lemongrass stalk into 2-inch pieces (5-cm pieces) and pound them to release the flavour. Remove the hard spine from the makrut lime leaves. Cut the onion and tomato into bite-sized chunks, slice the chillies diagonally, and tear the oyster mushrooms into bite-sized pieces.

Step 2: In a medium-sized saucepan, bring two cups of chicken stock and one cup of water to a rapid boil over medium-high heat. Add the lemongrass, lime leaves, and chillies and boil for five minutes.

Step 3: Add the Thai chilli paste, oyster mushrooms, onion, and tomato. Gently stir and boil until the vegetables are soft, about two minutes.

Step 4: Season the broth with two tablespoons of fish sauce, two tablespoons of lime juice, and one teaspoon of palm sugar (optional). Taste and adjust the balance with more fish sauce, lime juice, sugar, or salt to your liking.

Step 5: Add the raw prawns and cook until they turn opaque, about two minutes. Remove from heat and transfer to serving bowls. Garnish with cilantro leaves (fresh coriander leaves) or Thai basil leaves.

Step 6: Serve immediately with steamed white jasmine rice and lime wedges. Enjoy your homemade Thai tom yum soup with prawns!

Serving suggestions & variations

Tom yum soup is best served piping hot, straight from the pot. I prefer a clear tom yum soup with prawns, but you can also make creamy versions:

• Creamy tom yum soup: Add half a cup of evaporated milk when you add the fish sauce, and adjust the seasoning to taste.
• Tom kha soup: Add half a cup of coconut milk when you add the fish sauce, and adjust the seasoning to taste.

Enjoy your favourite version of tom yum soup on its own as an appetiser or light meal, or serve it with a bowl of steamed jasmine rice on the side – it helps mellow the heat and soaks up all that fragrant broth.

A less traditional choice, but equally delicious, is to make a quick noodle soup by adding some cooked rice noodles.

For chicken and prawn tom yum soup, add a cup of leftover cooked chicken.

Garnish with fresh coriander (cilantro leaves) or Thai basil, and extra lime wedges if you like things tangy. If some diners prefer an even punchier, spicier soup, serve it with a small bowl of prik nam pla on the side so that everyone can adjust to taste.

Tom yum soup is traditionally served with aromatics left in the broth. However, you don’t eat the tough aromatics like lemongrass and lime leaves. So, feel free to remove them before serving.