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Tom Yum Goong (ต้มยำกุ้ง)

Tom Yum Goong is one of my favorite soups originating from Thailand. It's spicy, refreshing, and sour. It's easy to prepare at home and make sure to get all the freshest ingredients possible. Please note that this is an old post, and I am updating it with a new video cooking guide and opting to use different types of prawns instead of the River prawns. 

*This is an updated post with a video cooking guide. (Previously posted on 11/23/08)

Tom Yum Goong/Prawns (ต้มยำกุ้ง)


400g Prawns, peeled, tail intact and reserve the head & shells

Soup Stock
5 cups Water 
2 (400 grams) Chicken Legs
Reserved prawns head and shells

6 to 8 Thickly sliced Galangal
2 to 3 stalks Lemongrass, bruised and sliced
8 Kaffir Lime Leaves, torn
2 Coriander Roots and Stems
2 Shallots, peeled and roughly chopped
1 1/2 to 2 Tbsp Roasted Chili Paste
120 grams Oyster Mushrooms
2 Tomatoes, quartered
6 to 8 Thai Birds-Eye Chilies, bruised
3 to 4 Tbsp Fish Sauce
3 to 4 Tbsp Lime juice
Sea Salt to taste


Soup Stock: Bring the water to a boil. Add chicken legs and reserved prawn shells. Simmer for about 30 to 40 minutes. Remove and strain the stock into a clean pot.

Return the soup to a boil. Add the galangal, lemongrass and Kaffir lime leaves, coriander roots, shallots, Bird's eye chilies and roasted chili paste.  Simmer for about 10 to 15 minutes.

Then add lime juice, fish sauce, mushrooms, tomatoes, coriander leafs and prawns. Bring it to a boil and once the prawns are just cooked. Season with sea salt or more lime juice, if necessary. Serve immediately and top with coriander leaves.


  1. i always order that too!yay to making it at home:)

  2. A Thai dissident who had been jailed for his views and was in the U.S. as a visiting scholar at Columbia U. first taught me how to make this soup. Beautiful photos! I keep coming to your blog, so I must add you to my blogroll. Thanks for a great blog.

  3. @ SteamyKitchen: Hey Jaden, a compliment from you means a lot to me. Thanks so much :D

  4. @chocolatecup: I guess we both love Tom Yum soup!

  5. @Ninette: You're most welcome and thanks for adding me to your blogroll ;)

  6. Gorgeous photo! Is the roasted chili paste homemade or from a jar? The one time I made tom yum, I made the paste myself, but if it's available in jar form, that would certainly make things easier!

  7. The roasted chili paste was homemade. Thanks for the compliments.

  8. Thank you very much. The information was very nice and the service was excellent.

    I hope you can take the time to visit the website, It is only just beginning but I think you will eventually find it to be a great resource to learn about Thai food basics and beayond.

  9. I made this soup base for my seafood hot pot tonight and it was delicious! Thank you so much for the recipe.


  10. @Lisa: You are most welcome :-)

  11. Thx for the reciepe


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