Tom Yum Goong — Thai spicy soup with prawns, lemongrass and kaffir lime leaves

Tom Yum Goong is the best-known soup in Thai cuisine and one of Southeast Asia’s most loved dishes: a clear, aromatic and spicy broth in which sour, salty, spicy and slightly sweet flavours are balanced. The name literally means ‘spicy boiled soup with prawns’. Its secret lies in the fresh aromatics — lemongrass, galangal and kaffir lime leaves — which give the broth that unforgettable citrus aroma.

Ingredients (4 servings)

500 g large prawns, cleaned (keep the shells for the broth)
1 litre water (or chicken stock)
2 lemongrass stalks, cut into 5 cm pieces and lightly crushed
4 slices galangal (or fresh ginger, as a substitute)
5 kaffir lime leaves, torn
200 g mushrooms, sliced (straw mushrooms or button mushrooms)
2 tomatoes, cut into chunks
3–4 Thai chillies, crushed
3 tablespoons Thai chilli paste (nam prik pao) — optional
3 tablespoons fish sauce
Juice of 2–3 limes
1 teaspoon sugar
Fresh coriander and spring onions, to serve

Preparation

Boil the prawn shells in 1 litre of water for 10 minutes, then strain the broth and return it to the pot.

Add the lemongrass, galangal, kaffir lime leaves and chillies; boil for 5 minutes until the aroma comes out.

Add the mushrooms and tomatoes and boil for 3–4 minutes.

Add the cleaned prawns and boil for 2–3 minutes, until they turn pink — do not overcook them.

Remove the pot from the heat. Add the fish sauce, lime juice, sugar and chilli paste (if using) and mix well.

Taste and balance: sour (lime), salty (fish sauce), spicy (chillies), slightly sweet (sugar).

Serve hot, garnished with fresh coriander and spring onions. Remove the lemongrass, galangal and lime leaves before serving — they are not eaten.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4