Tom yum goong (hot and sour prawn soup)

This Thai seafood soup will certainly warm you up, with plenty of herbs, garlic cloves and red chillies.

  • 1 hr cooking
  • Serves 4
  • Print


  • 1 1/4 litre fish stock
  • 3 cup (750ml) water
  • 1/4 cup thinly sliced fresh lemon grass
  • 2 clove garlic, crushed
  • 1 tablespoon thinly sliced fresh ginger
  • 2 thai red chillies, thinly sliced
  • 2 kaffir lime leaves, thinly sliced (or 2 tsp grated lime rind)
  • 16 (800g) large uncooked prawns
  • 2 tablespoon fish sauce
  • 1/4 cup (60ml) lime juice
  • 4 green onions, thinly sliced
  • 2 tablespoon coriander leaves
  • 2 tablespoon thai basil leaves
  • 4 thai red chillies, seeded, sliced, extra


  • 1
    Place stock in a large saucepan with water, lemon grass, garlic, ginger, chillies and lime leaves.
  • 2
    Bring to the boil; simmer, uncovered, 10 minutes. Strain into a large jug or bowl. Return to pan; bring to the boil.
  • 3
    Meanwhile, shell and devein prawns, leaving tails. Add prawns; simmer until they change colour. Add sauce and juice; remove from heat.
  • 4
    Stir in onions, coriander, basil and extra chillies.


Not suitable to freeze. Suitable to microwave.

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