Hot and Sour Prawn Soup (Tom Yum Goong)


  • 3 cups fish stock
  • 1 tbsp. chopped fresh lemongrass or 1 tsp. dried lemongrass
  • ½ tsp. finely grated lemon rind
  • 2 tbsp. Thai fish sauce
  • 225g button mushrooms, sliced
  • 500g large green prawns, shelled and deveined
  • 85ml double cream
  • 115g bean sprouts
  • 2 spring onions cut into 2cm lengths
  • 1 tsp. sambal oelek
  • 85ml lemon juice
  • 3 tbsp. chopped fresh coriander
  • Freshly ground black pepper


  1. Place stock in a large saucepan and bring to the boil.
  2. Stir in lemongrass, lemon rind, fish sauce, mushrooms and prawns and cook 3-4 minutes or until prawns change colour.
  3. Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
  4. Remove pan from heat, add bean sprouts, spring onions, sambal oelek, lemon juice, coriander and black pepper to taste.

Serve immediately.

Serves 4.

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