Tom Yum Goong (Spicy Prawn Soup with Milk and Chili Paste)

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Tom Yum Goong is a signature of Thai dish. It is very popular both at nation and international levels. The dish can be divided into two types: light soup and strong soup adding coconut milk and chili paste. It has tastes of sourness, salty, spicy and sweetness.


The dish contains protein, mineral, carbohydrate, good cholesterol, zinc and selenium. Having the dish reduces a risk of heart disease, increases immunity, and relieves flatulence, coughing and nausea.


3 each giant freshwater prawns
300 grams prawn shells
100 grams straw mushrooms
10 grams sliced galangal
16 grams lightly crushed lemongrass
2 each coriander roots
3 each shredded kaffir lime leaves
300 grams stock
10 grams pounded bird eye chilies
3 tbsp. fish sauce
3 tbsp. lime juice
120 grams unsweetened condensed milk
2 tbsp. chili paste
coriander leaves for garnish


1. Boil the stock, and add the prawn shells, lightly crushed lemongrass and coriander root. Continue boiling for a few minutes, and then sieve the ingredients out.
2. Bring the stock back to a boil and add the sliced lemongrass. galangal and straw mushrooms. When it returns to full boil again, add the prawns, fish sauce and shredded kaffir leaves.
3. Mix chili paste and unsweetened condensed milk in a serving bowl. Add the lime juice and lightly crushed chilies. Add the Tom Yum Goong.
4. Sprinkle with coriander leaves.

1. Fish sauce becomes aromatic only when it’s added to the boiling soup.
2. Lime juice becomes aromatic only when it’s added after the soup is removed from the heat.