Spicy and Sour Thai Prawn Soup
This tom yum goong recipe builds a clear, fiery-sour broth from lemongrass, galangal and makrut lime leaves, then finishes it with plump prawns, mushrooms and lime juice. One serving is about 460 g.
Tom yum goong grew out of the riverside food of central Thailand, where freshwater prawns from the Chao Phraya were simmered with lemongrass, galangal and lime leaves. A version close to today's soup was recorded in a royal cookbook in 1964, and in December 2024 UNESCO inscribed tom yum kung on its Representative List of the Intangible Cultural Heritage of Humanity.
Pairs well with: Steamed jasmine rice and a cold Thai iced tea
Provenance
Thailand
Central Thai Rivers
East & South Asia
Time Dedication
35m
20m prep • 15m cook
Batch Yield
4 Servings
192 kcal per serving
1 serving ≈ 460 g
Technical Skill
Intermediate
Intermediate (Quick Broth)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Prime Metabolic Fit
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Central Thai Rivers
Photo: Asturio Cantabrio, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $3–4 per serving at home (USD)
A good tom yum goong is judged by its balance: hot, sour and salty in equal measure, with the lemongrass unmistakable.
Execution Methodology & Culinary Technique
Prep Stage: Bruise the Aromatics
20 Mins • Knife Work
Peel and devein the prawns, keeping the shells for a quick stock if you have time. Bruise the lemongrass stalks with the flat of a knife and cut them into 5 cm pieces; slice the galangal into coins and tear the lime leaves to release their oils.
Maestro Tip: Bruising, not chopping, is what frees the citrus oils from lemongrass and lime leaves.
8 Mins Rolling boil, 100°C (212°F)
Bring the stock to a rolling boil. Add the lemongrass, galangal, lime leaves and shallots, then boil for 5 minutes until the kitchen smells of citrus and spice.
Do not add the lime juice yet — boiling it makes the soup bitter.
Done when: The broth smells strongly of lemongrass and lime.
5 Mins Simmer, ~95°C (203°F)
Drop the heat to a gentle simmer. Add the mushrooms, tomatoes and chillies and cook for 4 minutes until the mushrooms soften and the tomatoes just begin to split.
Keep the simmer gentle so the broth stays clear.
Done when: Mushrooms are tender and tomatoes are soft but holding their shape.
3 Mins Simmer, ~95°C (203°F)
Stir in the chilli paste, then add the prawns. Simmer for 2–3 minutes only, until the prawns turn pink and curl into a C shape.
A prawn curled into a tight O is overcooked — pull the pot off the heat at once.
Done when: Prawns are pink, opaque and curled into a C.
2 Mins Off the heat (broth ~90°C / 194°F)
Take the pot off the heat. Stir in the fish sauce, sugar and lime juice, then taste: it should be hot, sour and salty in that order. Adjust with a little more lime or fish sauce.
Seasoning off the heat keeps the lime bright and the fish sauce clean.
Done when: A spoonful tastes sour first, then salty, with heat at the back.
2 Mins Serve steaming, ~75°C (167°F)
Ladle into warmed bowls, making sure each bowl gets prawns, mushrooms and tomato. Scatter cilantro over the top and serve with jasmine rice on the side.
Warm bowls keep the soup hot to the last spoonful.
Done when: The soup is steaming, the prawns are pink, and the cilantro is bright green.
Finishing Touches & Plating
Serve the soup the moment the prawns turn pink and curl — a minute too long and they go rubbery. Taste once more for the sour-salty balance before the bowls go out.
Nutritional Physiology & Benefits
Energy
192
kcal / serving
Protein
25g
Complete AA
Carbs
19g
Complex
Fats
3g
Healthy
| Energy | 192 kcal |
| Protein | 25 g |
| Carbohydrates | 19 g |
| Fat | 3 g |
| Fibre | 2.8 g |
| Sugar | 7.5 g |
| Sodium | 1502 mg |
| Energy | 42 kcal |
| Protein | 5.4 g |
| Carbohydrates | 4.1 g |
| Fat | 0.7 g |
| Fibre | 0.6 g |
| Sugar | 1.6 g |
| Sodium | 326 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C (lime, tomato), B12 and selenium (prawns), folate (mushrooms), vitamin A (chilli).
Gentle Warmth
The hot broth, ginger-like galangal and chilli gently warm you up, and the steam alone clears a stuffy nose on a cold day.
Lean Protein, Light Meal
Prawns deliver about 25 g of protein per serving for roughly 190 kcal, so the soup fills you without weighing you down.
Fresh Herbs and Citrus
Lime juice, tomato and cilantro add vitamin C, which helps the body absorb iron from food eaten in the same meal.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Steamed Jasmine Rice
Plain rice soaks up the sharp broth and tames the chilli heat, turning a light soup into a full lunch.
Vegetables
Thai Morning Glory or Pak Choi
A quick-blanched green on the side adds crunch and mild bitterness that balances the soup's sourness.
Drinks
Thai Iced Tea or Coconut Water
Something cold and lightly sweet cools the chilli burn between spoonfuls without fighting the lime.
Full Menus
As Part of a Thai Meal
Serve it first, family-style, beside a stir-fry and rice — the sour soup wakes up the palate for richer dishes.
Complete menu
Start with the soup as the centrepiece, add steamed jasmine rice and a quick green vegetable on the side, and finish with coconut water or Thai iced tea.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Sweet Drinks Right After
A sugary soda straight after a sour, salty soup can leave the stomach feeling unsettled; wait a little, or choose plain water or unsweetened tea. This is general guidance, not medical advice.
Extra Fish Sauce at the Table
The broth is already salty; adding more fish sauce pushes sodium well past a comfortable level for one meal, especially if you drink all the broth.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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