Tom Yum Goong (Thai Spicy & Sour Soup)

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Tom Yum Goong (Thai Spicy & Sour Soup)


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 2 tbsp oil spice:chilli oil

  • 1 tsp thai chilli powder (or any coarsely grinded chili powder) - add more or reduce according to personal preference

  • 10 gms herbs and spices: kaffir lime leaves

  • 30 gms blue ginger (galangal) - sliced

  • 30 gms shallot (skin removed) - whole

  • 4 nos stalks of lemongrass (only the aromatic ends - about 30g) - sliced

  • 4 piece chilli padi - sliced (add more or reduce according to personal preference)

  • 1/2 tsp seasoning: sugar

  • 120 ml lime juice

  • 4 tbsp fish sauce

  • 500 gms liquid: coconut water (with or without coconut flesh)

  • 500 gms swanson chicken stock (if using other brand, adjust the fish sauce while tasting)

  • 200-240 ml coconut milk (optional) - to be added last

  • 450 gms others:straw mushrooms (drain and cut into half)

  • 400 gms prawns (or any mixture of seafood - clams, scallops, squid, fish, mussel/ or even diced chicken that is enough for 4 pax)

  • 1 sprig garnishes: cilantro leaves

  • 1/2 cups chilli oil (optional)


  • Heat the chilli oil in a saucepan under medium heat and add chilli powder
  • Saute for a few seconds and add in the rest of the herbs and spices
  • Saute for a min until the herbs and spices release their aroma
  • Add in coconut water (and flesh of coconut if using), chicken stock and all the seasoning
  • Bring to boil and then reduce the heat to low
  • Allow the broth to simmer for 5 to 10 mins to further release the aroma of the herbs
  • Increase the heat to back to medium and add in the seafood/ meat/ mushroom
  • Bring to boil
  • Allow the seafood/ meat/ mushroom to be cooked then add in the coconut milk
  • Allow the soup to boil then off the heat
  • Transfer to a serving bowl
  • Drizzle more chilli oil if needed and garnish with Cilantro leaves
  • Serve hot