Tom Yum Soup with Tiger Prawns

  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m

This soup is traditional Thai, sour and spicy, very interesting.

Tips: 1 . Coconut milk falls at the end, do not cook for a long time.
2. If you like spicy, you don’t need to remove the seeds from the peppers.


  • Tiger Prawns 4 pcs
  • Lemongrass 3 stalks
  • Kaffir Lime Leaf 3 sheets
  • Galangal 15g
  • Tom Yum Soup Paste 70g
  • Strawmushrooms(halved) 4 pcs
  • Red Chill(seeded, sliced) 1pc
  • Chicken Broth 600ml
  • Coriander some
  • Coconut Milk 100ml
  • Fish Sauce 2 tsp
  • Sugar 1 tsp
  • Lime Juice 2 tbsp


Step 1

Wash and devein the prawns. Crush the lemongrass and galangal. Slice them to bring out the fragrance.

Step 2

Over medium heat, add some oil into a pot. Fry the prawns until golden. Remove them from the pot and set aside.

Step 3

In the same pot, add chicken broth, galangal, lemongrass, kaffir lime leaves, tom yum soup paste, straw mushrooms and red chilli, Bring to boil and simmer for 8 minutes.

Step 4

Bring the prawns back to the pot. Cook for another 2 minutes. Add seasonings and coriander. Serve with more lime juice and fish sauce.

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