Tom Yum Goong (prawns)

by Aida Azizuddin on Sat, January 23, 2016

How great is a nice sour and spicy tomyum over the weekend? It’s light but so satisfying and not at all difficult to make. This recipe gives you a quick paste you can whip up or if you’re feeling particularly lazy just use your favourite store bought paste and follow the following steps.

So good on a rainy afternoon

Serves 4-5 people

You can add chicken pieces and squid to make it a mixed seafood tomyum

If you like your tomyum a little creamier, add a few tablespoons of nam prik pao (Thai roasted chilli paste) and 1/2 cup evaporated milk. Adjust your lime juice and fish sauce according to taste.

Foodster's Verdict

Tom Yum Goong (prawns)


  • Preparation
  • Total
    Simple Tom Yum paste:

    4 cloves garlic
    6 shallots
    1 inch belacan
    2 Tbs coarse chilli flakes
    1 tsp fish sauce
    1 generous Tbs Thai palm sugar

    350g prawns (with skin)
    1 packet oyster mushrooms
    3 stalks lemongrass, crushed
    2 inches galangal, sliced
    6 kaffir lime leaves
    2 tomatoes, cut into chunks
    1 red onion
    10 cili padi, slightly crushed
    1 litre water
    1 litre stock
    2 tsp fish sauce
    Juice of 10 large limes (more if you like it more sour)
    Knob of palm sugar
    A handful og coriander leaves

To make paste:

1/ Fry sliced shallots and garlic until a little crispy and blend

2/ Add belacan to a little oil and add in chilli flakes, blended garlic and shallots, fish sauce and palm sugar

3/ Add a little water and let it fry, about 5 mins. Set aside

4/ Combine water and stock in a pot.

5/ Add lemongrass, galangal and roughly rip in the kaffir lime leaves. Allow to infuse.

6/ Add fish sauce, cut up red onion and the tom yum paste. Stir.

7/ Toss in mushrooms, prawns, tomatoes, cili padi, lime juice and palm sugar.

8/ Simmer for 10 mins.

9/ Garnish with coriander leaves and serve!



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