Thai lemongrass soup (Tom Yum Goong)
Bright, hot-and-sour Thai soup with bruised lemongrass, galangal, kaffns lime leaves, prawns and chestnut mushrooms — quick, fragrant and zingy.
This is a bright, aromatic Tom Yum Goong — Thailand in a bowl. Sharp lime, peppery galangal and bruised lemongrass give a piercing, fresh flavour while prawns add sweet, briny depth. Make it for a quick midweek supper or an impressive starter; it comes together in about half an hour and is far more forgiving than it sounds.
Ingredients
- 3 lemongrass stalks — outer leaves removed, bruised and halved
- 30 g fresh galangal — sliced thin
- 6 kaffir lime leaves — torn to release aroma
- 1 l vegetable stock
- 3 shallots — peeled and halved
- 200 g chestnut mushrooms — halved or quartered if large
- 150 g cherry tomatoes — halved
- 400 g raw king prawns — peeled and deveined
- 2 bird's eye chillies — finely sliced, seeds kept or removed to adjust heat
- 30 ml fish sauce
- 2 limes — juiced (adjust to taste)
- 5 ml caster sugar
- 15 ml vegetable oil
- 15 g fresh coriander — roughly chopped for garnish
Instructions
Prepare the aromatics: trim and bash the lemongrass stalks with the back of a knife and slice each stalk in half. Peel and thinly slice the fresh galangal. Tear the kaffir lime leaves. Peel and halve the shallots. Finely slice the bird's eye chillies (remove seeds for less heat).
Heat the vegetable oil in a large saucepan over a medium heat and sweat the shallots for 1–2 minutes until soft but not browned. Add the vegetable stock, bruised lemongrass, sliced galangal and torn kaffir lime leaves. Bring to a gentle simmer and let infuse for 10 minutes.
Add the chestnut mushrooms and cherry tomatoes to the broth and simmer for 3 minutes until mushrooms are nearly tender and tomatoes have softened.
Add the raw king prawns and simmer for 2 minutes until just cooked through and pink. Do not let the broth return to a vigorous boil while the prawns cook.
Take the pan off the heat. Stir in the fish sauce, lime juice and caster sugar, then add most of the sliced bird's eye chillies, tasting and adjusting seasoning — it should be a balance of salty, sour and a touch sweet. If you prefer, remove the lemongrass and galangal pieces now for a smoother broth.
Ladle the soup into warmed bowls, scatter over the fresh coriander and serve immediately.
Tips
- If you prefer a smoother broth, remove the lemongrass and galangal before serving — they’re used for flavour, not for eating.
- Control the heat by removing chilli seeds. Add one whole sliced chilli to infuse heat and leave extra sliced chillies at the table.
- To keep prawns plump, add them at the very end and watch closely — 1–2 minutes in simmering broth is usually enough.
- Make the broth ahead (without prawns); it keeps in the fridge for up to 48 hours. Add prawns and fresh herbs only when reheating to serve.
Substitutions
raw king prawns → firm white fish fillets, cut into large chunks (400 g)
Noticeably differentfish sauce → light soy sauce plus a pinch of sea salt (30 ml soy + pinch)
Noticeably differentchestnut mushrooms → straw mushrooms or button mushrooms (200 g)
Stays close
Nutrition
Per serving · estimated
- 140
- Calories
- 20 g
- Protein
- 6 g
- Carbs
- 4 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — omit the prawns and use a rich vegetable stock. Replace fish sauce with a vegetarian fish sauce or 30 ml light soy sauce plus a splash of mushroom seasoning for umami.
How long will leftovers keep?
Refrigerate in an airtight container for up to 48 hours. Reheat gently; add any prawns or tofu only when reheating to avoid overcooking.
Why does my soup taste bitter?
Bitterness usually comes from overboiling galangal or bruised lemongrass too hard. Keep the broth at a gentle simmer while infusing those aromatics.
Can I make this milder for children?
Yes — remove chilli seeds or add only one small bird's eye chilli. You can also reduce the fish sauce slightly and increase lime for brightness without heat.
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