Tom Yum Goong

Want to make an authentic Thai dish at home? Well, this is THE best Tom Yum Goong (which literally translates to Boiled Prawn Salad) that I've ever tried, but be warned... it is HOT! I learned this recipe at a cooking class in Thailand and it takes all of 15 minutes to make. You may not necessarily have all these ingredients just knocking about at home, but it's totally worth hunting them down. 

If you can't find galangal, you can substitute with ginger but it won't be quite the same. If you don't have a Chinese spoon to measure with, it is equal to 17ml, or use 1 tablespoon + 1/2 teaspoon.




Serves 2

500ml water

1 teaspoon chilli paste

1 Chinese spoon coconut sugar

2 Chinese spoons gluten free fish sauce

2 Chinese spoons fresh lime juice

1 Thai shallot, quartered or 2 spring onions, sliced

2 small green or red birdseye chillies, gently pressed to release flavour

2 kafir lime leaves

4 slices of fresh galangal

1/2 stalk lemongrass, sliced into 3-4cm lengths and gently pressed to release flavour

2 handfuls raw prawns, shelled and de-veined

2-3 drops of chilli oil (optional)


Here's what you do...


1. In a pot, bring the water to boil and stir in the chilli paste.

2. Add the sugar, fish sauce and lime juice. 

3. Stir well then add the shallot, chillies, lime leaves, galangal and lemongrass and bring the liquid back up to the boil.

4. Taste the soup at this stage. If the chilli is a little too hot for you, add some more water or a splash of coconut milk.

5. Add the prawns and cook for 60 seconds.

6. Pour into 2 bowls. You can take out the chillies, lime leaves, galangal and lemongrass at this stage if you prefer. 

7. Serve with a few drops of chilli oil if you like it extra hot.


Hey, if you liked this recipe then don't be shy... share the love! Hit like on the way through or share with a friend so we can spread the whole-food word together. Thank you. Kirsty x