Tom Yum Soup Recipe

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5 min


10 min

This Thai soup recipe is a great basic recipe for you to use in your own soup variations. We’ve gone with king prawns as seafood is something Thai cuisine excels at – the delicate prawns taste great together with the spicy broth.
Looking for more cooking inspiration? Have a look at our other delicious soup recipes.



  • 20 raw shell-on king prawns
  • 1tsp sesame oil
  • 2 sticks lemongrass, chopped
  • 4 thick slices galangal, peeled and chopped (or 1tbsp galangal paste, we used Barts)
  • 5 lime leaves, torn
  • 3 red chillies, chopped
  • 4tbsp nam pal (Thai fish sauce)
  • 3tbsp lime juice
  • 1tbsp caster sugar
  • 1tbsp sweet Thai dipping sauce
  • 200g sugar snaps, sliced on the diagonal
  • 200g bean sprouts
  • Bunch spring onions
  • small bunch coriander leaves to garnish


  • Shell the prawns reserving the meat then in a large pan or wok heat the sesame oil and fry the empty prawn shells on a high heat until pink. Add 1.2 litres (2pints) of boiling water and simmer for 5 minutes before removing the shells from the pan with a slotted spoon.

  • Add the lemongrass, galangal and lime leaves to the pan and simmer for 2 minutes then add the chillies, fish sauce, lime juice and sugar for a further minute. Taste, adding more lime, sugar, fish sauce or sugar if necessary.

  • Add the raw prawns to the pan along with the mange tout and bean sprouts and cook for a final 2 minutes until the prawns are pink and the vegetables are soft. Serve the soup in large bowls and garnish with fresh coriander leaves.

Top Tip

For a meatier, more savoury version replace the prawns with shredded, cooked chicken and the water with chicken stock

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