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Tom Yum Kung - Thai spicy soup with prawns

I’m sure that some of you have ever heard about this dish, it’s a Thai famous food. Tom yum is a soup originating from Thailand. It is perhaps one of the most famous dishes in Thai cuisine. It is widely served in neighboring countries such as Malaysia, Singapore, and Indonesia, and has been popularized around the world. Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used.

Photo: food-recipe-cooking.com

The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chili peppers. Also, I think you don’t know about the preparation of it and may think that’s so difficult. Therefore, I would like to show you the easy step of cooking this soup.

- Pot
- Knife
- Chopping block
- Cup
- Scoop
- Dish

- Raw prawns (300 – 500 g)
- Mushrooms (100 g)
- Shredded kaffir lime leaf (2 leaves)
- Sliced lemongrass (1 trunk)
- Sliced galangal (3 pieces)
- Chopped fine red chillies (1 teaspoon)
- Soup or water (5 measuring cup)
- Fish sauce (4 tablespoons)
- Lime juice (3 tablespoons)
- Coriander leaves (fresh)


  1. Wash and remove the prawns’ shell, also clean the mush room and other vegetables.
  2. Boil water and lay aside. Add lemongrass, kaffir lime leaves and chillies. Then, boil them around 2 – 3 minutes.
  3. Add prawns and add mushrooms when you see the prawns turn to pink.
  4. Pour fish sauce and lime juice, stir to dissolve. Taste to assure and you may add more chilly, fish sauce or lime juice for better taste.
  5. Remove the pot from the oven. Sprinkle the coriander leaves on top before serving.


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