Tom Yum Koong

Experience an explosion of bold, zesty flavors with this authentic Tom Yum Koong recipe, the ultimate Thai hot and sour soup. Bursting with fragrant ingredients like lemongrass, galangal, kaffir lime leaves, and fiery Thai bird’s eye chilies, this dish strikes the perfect balance of tangy, spicy, and savory. Tender prawns and mushrooms are steeped in a rich, aromatic broth seasoned with fish sauce, tamarind paste, and lime juice, creating a vibrant comfort food that's both light and satisfying. Ready in just 35 minutes and garnished with fresh cilantro, this crowd-pleasing recipe is ideal for a quick weeknight dinner or a show-stopping appetizer. Perfect for lovers of Thai cuisine, Tom Yum Koong brings authentic street-food flavors straight to your kitchen!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Water
• 2 whole Lemongrass stalks
• 1 inch Galangal
• 5 leaves Kaffir lime leaves
• 6 whole Thai bird's eye chilies
• 3 pieces Shallots
• 12 pieces Prawns (large, peeled and deveined)
• 1 cup Mushrooms (e.g., straw or button)
• 3 tablespoons Fish sauce
• 2 tablespoons Tamarind paste
• 2 tablespoons Lime juice
• 1 teaspoon Sugar
• 2 tablespoons Cilantro leaves (for garnish)

Directions

Step 1

Bring 4 cups of water to a boil in a medium pot.

Step 2

Bruise the lemongrass stalks by lightly smashing them with the back of a knife. Cut them into 2-inch pieces. Add to the boiling water.

Step 3

Slice the galangal into thin pieces. Add it to the pot along with the kaffir lime leaves, torn slightly to release their fragrance.

Step 4

Bruise the Thai bird's eye chilies and add them to the soup. If you prefer less spice, remove the seeds before bruising.

Step 5

Peel and halve the shallots. Add them to the pot and allow the aromatic ingredients to simmer for 5-7 minutes to infuse the base.

Step 6

Add the mushrooms and cook for 2-3 minutes until slightly tender.

Step 7

Reduce the heat to medium and add the prawns. Let them cook for 2-3 minutes or until they turn pink and opaque.

Step 8

Season the soup with fish sauce, tamarind paste, lime juice, and sugar. Stir well and taste, adjusting the seasoning if needed (e.g., add more lime juice or fish sauce to suit your preference).

Step 9

Turn off the heat and serve immediately in bowls, garnished with fresh cilantro leaves.

Nutrition Facts

Serving size	1604.7 grams (1604.7g)

Amount per serving	% Daily Value*
Calories	545

Total Fat 1.80g	2%
Saturated Fat 0.50g	3%
Polyunsaturated Fat 0.00g
Cholesterol 340mg	113%
Sodium 4043mg	176%
Total Carbohydrate 87.30g	32%
Dietary Fiber 7.10g	25%
Total Sugars 36.60g
Protein 54.40g	109%

Vitamin D 279IU	1396%
Calcium 310mg	24%
Iron 15mg	83%
Potassium 2633mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.8%

Protein: 37.3%

Carbs: 59.9%