Fiery Prawn Tom Yum Gung

Name: Fiery Prawn Tom Yum Gung
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 250 grams Fresh prawns, peeled and deveined; 500 ml Chicken or vegetable broth; 1 piece Lemongrass stalk, bruised and sliced; 15 grams Galangal, thinly sliced; 3 pieces Kaffir lime leaves, torn; 2-3 pieces Bird's eye chilies, bruised (or more to taste); 30 ml Fish sauce; 30 ml Lime juice, freshly squeezed; 100 grams Straw mushrooms or oyster mushrooms, halved; 80 grams Cherry tomatoes, halved; 15 grams Cilantro, fresh, chopped for garnish; 5 grams Roasted chili paste (Nam Prik Pao), optional

Experience authentic Thai street food with this vibrant soup, bursting with spicy, sour, and aromatic notes from lemongrass, galangal, and kaffir lime. Plump prawns swim in a chili-infused broth, making it an exhilarating and deeply satisfying meal that’s traditionally served piping hot.

Cooking time: 35 min · Difficulty: Medium · Servings: 2 · Cuisine: Thai · Category: Soup

Ingredients

250 grams Fresh prawns, peeled and deveined
500 ml Chicken or vegetable broth
1 piece Lemongrass stalk, bruised and sliced
15 grams Galangal, thinly sliced
3 pieces Kaffir lime leaves, torn
2-3 pieces Bird's eye chilies, bruised (or more to taste)
30 ml Fish sauce
30 ml Lime juice, freshly squeezed
100 grams Straw mushrooms or oyster mushrooms, halved
80 grams Cherry tomatoes, halved
15 grams Cilantro, fresh, chopped for garnish
5 grams Roasted chili paste (Nam Prik Pao), optional

Instructions

Prepare all aromatic ingredients by bruising the lemongrass and chilies, and thinly slicing the galangal.
Bring the chicken or vegetable broth to a rolling boil in a medium saucepan over high heat.
Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and bruised bird's eye chilies to the boiling broth and simmer for 5 minutes to infuse the flavors.
Add the straw or oyster mushrooms and cherry tomatoes to the broth and cook for 2 minutes until slightly softened.
Introduce the peeled and deveined prawns to the simmering broth and cook for 2-3 minutes until they turn opaque and pink.
Remove the saucepan from the heat immediately to prevent overcooking the prawns.
Stir in the fish sauce and freshly squeezed lime juice, tasting and adjusting for a perfect balance of spicy, sour, and savory.
If desired, stir in the roasted chili paste (Nam Prik Pao) for added richness and a deeper red color.
Ladle the Fiery Prawn Tom Yum Gung into two serving bowls.
Garnish generously with fresh chopped cilantro and serve piping hot.

Nutrition (per serving)

Calories: 380 · Protein: 30g · Carbs: 20g · Saturated fat: 3g · Unsaturated fat: 15g · Fiber: 4g · Sugars: 5g · Sodium: 1200mg

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