Name: Thai Hot Sour Soup with Prawns recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 400 g prawns; 1 tbs vegetable oil; 3 lemongrass stalks bruised; 3 slices galangal thin; 2L chicken stock (liquid); 5 red birdseye chilli bruised; 6 kaffir lime leaves thinly sliced; 2 tbs fish sauce; 80 g button mushrooms quartered; 2 spring onions sliced; 3 tbs lime juice; 1 pinch coriander chopped *to decorate

by alisonhume Last updated on 05/09/2025

Also known as Tom Yum Gung, this is a delicious Thai hot and sour soup with prawns, a staple for any Thai cook.

- alisonhume

Ingredients

400 g prawns
1 tbs vegetable oil
3 lemongrass stalks bruised
3 slices galangal thin
2L chicken stock (liquid)
5 red birdseye chilli bruised
6 kaffir lime leaves thinly sliced
2 tbs fish sauce
80 g button mushrooms quartered
2 spring onions sliced
3 tbs lime juice
1 pinch coriander chopped *to decorate

Method

Step 1

Peel and devein prawns. Heat oil in large pot and add prawn heads and shells, cook for 5 minutes until shells change colour.
Step 2

Use only white part of lemongrass stalk. Add one stalk of lemongrass to pan with galangal and stock and bring to the boil. Then reduce heat and simmer 20 minutes. Strain stock and return to pot.
Step 3

Finely slice the rest of the lemongrass and add to stock with chillies, kaffir lime leaves, fish sauce, mushrooms and spring onions. Cook gently for 2 minutes.
Step 4

Add prawns and cook 3 minutes until they are firm and pink. Remove from heat and add lime juice.
Step 5

Taste and adjust seasoning. Garnish with chopped coriander.