Thai food recipes: Tom yum kung

Tom yum kung is an iconic Thai dish loved by locals and tourists. This hot and sour shrimp soup not only tastes good, but does you good too. Shrimps (kung) are an excellent source of protein and the vegetables in the soup are packed with vitamins. Lemongrass and lime are good for digestion and also help fight against colds. The chillies give the dish some bite and also help to burn fat.  If you’re missing Thailand, try this tasty tom yum kung recipe at home.


This recipe feeds three people

  • 10-12 clean and deveined prawns (can substitute with chicken, pork or mushrooms depending on diet or preference)
  • 1 stem lemongrass cut into 2-3 pieces
  • 5 Thai kaffir lime leaves
  • 3-4 slices of galangal
  • 3-5 red chillies
  • 1 lime (or lemon juice)
  • 3 teaspoons roast chilli paste
  • Stem cut coriander
  • 1 Knorr Tom Yum stock cube (chicken, pork or vegetable stock cube is a good alternative)
  • 250gr mushrooms cut in half
  • 15gr sliced red onion
  • 3 wedges of tomato
  • 2.5 cups water
  • 1/2 can of coconut milk or any milk alternate
  • Fish sauce for taste


  • Put water on to boil and bring it to a high heat.
  • Add the lemongrass, galangal, red onion and 1/2 teaspoon salt.
  • Add stock cube and mushrooms (add when water is boiling).
  • After the water has boiled, add the prawns and allow to boil for another 2-3 minutes. 
  • Add the tomato wedges and chilli, let it boil for another few seconds then add the coconut milk,  lemon juice and fish sauce to your taste.
  • Remove from the stove.
  • Serve with jasmine rice.
  • Enjoy!
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