Tom Yam Goong

Ben and I recently married…twice.

The first time was in Malaysia. Since we were going to be in Malaysia anyway, we decided to have a short honeymoon in Krabi, Thailand for a week. We said we didn’t want to have an adventurous honeymoon, we just wanted to relax. After that wedding, we definitely needed to relax! So we picked the Phi Phi Islands, which is a short ferry ride from the mainland.

After relaxing and snorkelling on the islands, we returned to the mainland for our flight home, and decided to do a Thai cooking class before we left.

It was a three hour class, and they taught us 8 dishes each!

I was quite surprised, as I had always felt that Thai cooking was quite involved and laborious. Boy, was I wrong! Additionally, our instructors taught us how to make single portions of their dishes, so that you can get about 1 to 2 meals out of each cook.

Recently, I tested out the Tom Yam Goong recipe – it was pretty good! And also very easy.

I did add some ramen noodles to make it a more substantial meal than just soup.

Hope you enjoy it!

Serves: 1-2 people

Prep and cooking time: 45 minutes


10 large prawns (de-shell them, keep shells and de-veined meat separated)

200ml water

5-6 thin slices of thai ginger

1-2 stick of lemongrass, cut into pieces

3 – 4 kaffir lime leafs, shredded

3 birds eye chillies, crushed

30g oyster mushrooms

1/2 small white onion, cut into quarters

30g tomato, cut into quarters

2-3 tbsp lime juice

2-3 tbsp fish sauce

1 tbsp Tom Yam Paste

1 tsp sugar


  1. Fry off prawns shells in medium saucepan on medium-high heat. Once shells have changed colour and gained a bit of caramelisation, de-glaze saucepan with water. Allow this to boil for about 10 minutes.
  2. Strain out prawns heads and shells, reserving the stock liquid. Return stock liquid to the saucepan on a medium heat.
  3. Add ginger, lemongrass, kaffir lime leaves and chillies into the stock, cook until boiling.
  4. Add mushrooms and onion. Cook for 5 minutes.
  5. Add tomatoes and season with fish sauce, sugar, lime juice, and tom yam paste. Add prawns and turn off the heat.
  6. Serve immediately.




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