Sanjeev Kapoor

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Tom Yum Kung Soup

Thai prawn and mushroom soup.

This recipe is from the book Any Time Temptations.

Preparation Time : Preparation Time

Cooking time : Cooking Time

Servings :

Tom Yum Kung Soup

Main Ingredients

Prawns (kolambi/jhinga), Lemon grass





Level Of Cooking

Try something new


  • Prawns (kolambi/jhinga)
    20-30 small
  • Lemon grass
    2 stems
  • Kaffir lime leaves
  • Fresh red chillies or green
  • Salt
    to taste
  • Mushrooms sliced
  • Fish sauce
    2 tablespoons
  • Red curry paste
    1 teaspoon
  • Lemon juice
    2-3 tablespoons
  • Fresh coriander leaves finely chopped
    2 tablespoons


Step 1

Remove the head and shells of the prawns and wash. De-vein and wash them thoroughly under running water. Place the head and shells in a pan with four to five cups water.

Step 2

Bruise lemon grass stems, two kaffir lime leaves and two green chillies in a mortar or tear them with hand and add to the pan. Heat the pan and bring the mixture to a boil, add salt, cover and simmer for fifteen minutes.

Step 3

Take off the heat and strain. Slice the remaining chillies into fine roundels and reserve for garnish. Heat the strained stock and bring to a boil. Add the mushrooms and prawns and simmer for two to three minutes or until the prawns are pink and cooked.

Step 4

Stir in the fish sauce, red curry paste and lemon juice to make the soup sharp and tangy. Adjust the seasoning.

Step 5

Pour into a serving bowl and garnish with green or fresh red chilli roundels, whole kaffir lime leaves and coriander leaves. Serve piping hot immediately. 

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