Tom Yum Goong

Method

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1. Fry the reserved prawn shells in a dry pot over high heat for 3 minutes until pink and fragrant, then add the stock and simmer 10 minutes. Strain and return the broth to the pot — this small step doubles the depth.

   Mark done Start 3 min timer

2. Add the lemongrass, galangal, lime leaves and bruised chillies and simmer for 8 minutes to infuse.

   Mark done Start 8 min timer

3. Stir in the chilli jam until dissolved, then add the mushrooms and tomatoes and cook 3 minutes.

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4. Add the prawns and shallots and poach for 2 minutes, until they have just turned opaque. Do not overcook them.

   Mark done Start 2 min timer

5. Take the pot off the heat completely.

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6. Now season with the fish sauce, lime juice and sugar, tasting as you go. It should be aggressively sour, then salty, then hot.

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7. Stir through the coriander and serve immediately, leaving the aromatics in the bowl as garnish.

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Chef’s Tips

• Galangal is not ginger and there is no substitute — its pine-citrus note is the backbone of the soup.
• Season off the heat, always. Boiling the lime juice makes it bitter within a minute.
• For tom yum nam khon, the creamy version, stir in 3 tablespoons of evaporated milk at the end.

Pairing Suggestions

• A cold lager or a very dry Riesling
• Serve with jasmine rice to temper the heat
• Follow with mango sticky rice

Storage & Reheating

The broth base keeps 3 days refrigerated. Poach the prawns and add the seasoning fresh each time.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.