Thai Tom Yum Soup Recipe

Creamy Thai Tom Yum Soup With Jumbo Prawns Recipe

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A rich, creamy, flavour packed spicy soup served with white mushrooms and fresh jumbo prawns, this recipe works great as a starter, or as a main meal served with rice. Known throughout Thailand as being a great hangover cure, you can control how spicy it is by increasing or decreasing the amount of chillies used. In this recipe we have used three hot chillies which was just about right for my tastes, but you might want to add more if you like your food really hot.

You can also vary the recipe further by using squid or fish instead of prawns, and by adding sugar if you prefer your food sweeter. Even if you are not a fan of soups, you should definitely give this recipe a try, it is delicious!

Preparation Time
Cooking Time
Serving Size


Thai Tom Yum Soup Ingredients

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  • 200g(7oz) of fresh large prawns
  • 1 sliced stick of lemongrass
  • 6 white closed cup mushrooms cut into quarters
  • 1 sliced spring onion
  • 4 large kaffir lime leaves
  • 3 chillies sliced in half (add more or less depending on your preference)
  • Dash of coriander for garnishing
  • 1 cup of chicken stock (mix 1 stock cube with water)
  • 1 tablespoon of fish sauce
  • 1 tablespoon of lime juice
  • 2 tablespoons of evaporated milk
  • 1 tablespoon of chilli paste or tom yum paste (whatever you can get hold of is fine)

Special Cooking Equipment Used

Cooking instructions


Step 1: Add one cup of chicken stock to a sauce pan, followed by one cup of boiling water. Add the lemongrass, kaffir lime leaves and chilli, and stir everything, allowing the mixture to boil for the 2 minutes.

Preparing Tom Yum Soup

Step 2: Then add the chilli paste (or tom yum paste – whichever you could source) and stir until the paste is dissolved

Step 3: Add the mushrooms, and allow to cook for about 3 to 5 minutes until the mushrooms are medium cooked.

Adding Mushrooms To Tom Yum Soup

Step 4: Now add the prawns, fish sauce, and lime juice, and simmer until the prawns are pink.

Step 5: Now that the prawns are cooked, mix in the evaporated milk and simmer for about 1 to 2 minutes. Stir regularly.

Prawns Cooked In Tom Yum

Step 6: Garnish with spring onion and coriander, and serve piping hot. Can be served with jasmine rice or as a starter/side dish to another meal.

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This has been one of my favourite recipes so far, give it a try and let us know what you think! What is your favourite Thai soup recipe? Let us know in the comments below!

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