Tom Kha Soup - Prawns Recipe

Infuse the broth

In a medium pot, combine 6 cups of stock, sliced galangal, smashed lemongrass stalks, torn kaffir lime leaves, and smashed chilies. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, uncovered, for 10–12 minutes to allow the aromatics to infuse the liquid.

After simmering, strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing gently on the solids to extract flavor. Return the strained broth to the pot and discard solids.

Place the pot with strained broth over medium heat and stir in 1 cup coconut milk. Warm the liquid until it is hot but not boiling (simmer gently).

Add the mushrooms and tomato wedges (if using). Simmer for 3–4 minutes until mushrooms begin to soften and tomatoes release some juice.

Add the prawns to the simmering broth and cook until they turn pink and are just cooked through, about 2–3 minutes depending on size. Avoid overcooking to keep prawns tender.

Lower heat to maintain a gentle simmer. Stir in 2 tablespoons fish sauce, 1 teaspoon sugar, and 1 teaspoon nam prik pao or Thai chili paste (if using). Taste and adjust — the soup should be balanced with salty, sour, and a hint of sweet.

Remove the pot from heat. Add 3 tablespoons fresh lime juice, 2 tablespoons chopped cilantro, and 2 tablespoons sliced scallion greens. Stir gently to combine. Taste and adjust lime or fish sauce if needed (add more lime for sourness, more fish sauce for salt).

Ladle the soup into individual bowls so each serving gets prawns and mushrooms. Garnish with extra cilantro, sliced red chili if desired, and pass lime wedges at the table.

Serve immediately while hot.