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Spicy prawn soup with lemongrass (Tom Yam Kung)


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Rate this recipe 4.3/5 (17 Votes)


  • 3 cups chicken stock
  • 250g peeled prawns
  • 2 cloves garlic
  • crushed
  • 5 leaves of bergamot
  • 3 slices of galangal
  • ¼ cup fish sauce (Nam Pla)
  • 2 stalks lemongrass
  • chopped 2 3 cm approx.
  • 2 green onions
  • 5 Thai green chilies to taste (depending on your taste)
  • 1/2 cup straw mushrooms
  • 1/4 cup lime juice
  • 1 teaspoon chili paste grilled
  • 1 tablespoon chopped coriander.


servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Average budget


Step 1

Slice finely the green onion.
Crush the garlic

Step 2

Bring the bouillon to almost boiling point. Add the garlic, bergamot leaves, galangal, fish sauce and onions, then the mushrooms and the hot peppers.

Step 3

Simmer for a few minutes. Add the prawns and boi. Leave to cook for a few minutes. When cooked, add the lemon juice and chilli paste to the pot.

Step 4

Pour the soup into a bowl, stir and garnish with fresh coriander.

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