Prawns in a chicken stock base hot and sour soup with fresh mushrooms, cilantro, lemon-grass, kaffir lime leaves and chilli oil.

Clean and devein the prawns. Slice the mushrooms and chop the cilantro. Cut the lemongrass into 2-inch pieces and crush them slightly to release the flavor. Tear the kaffir lime leaves into pieces.

Prepare the Ingredients

In a large pot, bring the chicken stock to a boil over medium heat. Add the crushed lemongrass and kaffir lime leaves, then let simmer for about 5 minutes to infuse the flavors.

Make the Soup Base

Add the sliced mushrooms to the pot. Stir in the fish sauce, lime juice, sugar, and chili oil. Let it simmer for another 3-4 minutes.

Add Mushrooms and Seasonings

Add the prawns and Thai bird chilies to the pot. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through.

Cook the Prawns

Remove from heat, stir in the fresh cilantro, and adjust seasoning with more fish sauce or lime juice if needed. Serve hot, garnished with additional cilantro and a drizzle of chili oil if desired.

tom yum goong

Recipe information

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