Everyday Kitchen

Thai · Soups

Tom yum prawns

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Infuse broth with lemongrass, lime leaves and galangal. Add prawns near the end and lime juice after the heat is off.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of tom yum prawns. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Finish

Equipment

Saucepan; knife; spoon; sieve; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Infuse · About 8 min

  1. Bring 1000 ml water, 2 lemongrass stalks, bruised, 25 g galangal, sliced, 4 lime leaves and 2 red chilies, slit to a boil; simmer for 8 minutes.

    Check: The broth smells aromatic.

Cook mushrooms · About 4 min

  1. Add 150 g mushrooms, sliced and 150 g tomatoes, quartered; simmer for 4 minutes.

Cook prawns · About 4 min

  1. Add 450 g peeled raw prawns, 25 ml fish sauce and 10 g sugar; simmer for 3–4 minutes.

    Check: Prawns are opaque and reach 63°C / 145°F.

Finish · About 1 min

  1. Turn off heat; stir in 40 ml lime juice and 15 g coriander leaves. Remove lemongrass, galangal and lime leaves before serving.

    Check: The tough aromatics are for flavour and should not be eaten.

Tips

  • Bruise lemongrass with the back of a knife.
  • Add lime after cooking to retain its fresh flavour.

Substitutions

  • Use ginger instead of galangal for a different aroma.
  • Use oyster mushrooms instead of button mushrooms.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare aromatics and refrigerate them one day ahead.
  • Infuse broth ahead; cook prawns immediately before serving.

FAQ

Can I add coconut milk?

That gives a different, richer soup. Replace some water if adapting.

Why are prawns tough?

They may have simmered too long. Add them near the end.

Can I eat the lime leaves?

Remove them before serving; they are tough aromatics.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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