Hot & Sour Coconut Prawn & Pineapple Soup


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Tom yum goong (hot and sour soup) and tom kha gai (chicken, coconut and galangal) are both legendary Thai soups and it was tortuous to decide which to feature in this book. But after slurping down the best bowl ever in a street stall in Bangkok I realised I could have both. Basically, this is tom yum with coconut cream: the best of both worlds. If you want to bulk this out into a meal on its own, add some rice or noodles.

Preparation: 25 Minutes
Cooking: 40 Minutes


  • 6 lemongrass stems, pale part only, finely chopped
  • 3 red shallots
  • 3 garlic cloves
  • 20 g (¾ oz) piece galangal, peeled and chopped
  • 1 small bunch coriander (cilantro), roots and stems washed well, leaves reserved
  • 1 litre (35 fl oz/4 cups) vegetable or chicken stock
  • 8 kaffir lime leaves
  • 250 ml (9 fl oz/1 cup) coconut cream
  • 1 tablespoon roasted chilli paste (nam prik pao) or 3 chopped bird’s eye chillies
  • 2 tablespoons tamarind purée
  • 2 tablespoons lime juice
  • 1 tablespoon finely grated palm sugar (jaggery) or soft brown sugar
  • 2 tablespoons fish sauce
  • 10 small chestnut mushrooms, halved
  • 300 g (10½ oz) large raw prawns (shrimp), butterflied
  • 200 g (7 oz) fresh pineapple, cut into 3 cm (1¼ inch) pieces
  • Sliced red chillies, to serve (optional)


Put the lemongrass, shallots, garlic, galangal, and coriander roots and stems in a mortar and pestle and pound until coarsely chopped. Transfer the paste to a large saucepan, add the stock and 4 of the kaffir lime leaves. Bring to a simmer over medium heat and cook for 30 minutes. Strain the stock through a fine sieve into a clean saucepan and discard the solids.

Add the coconut cream, roasted chilli paste, tamarind purée, lime juice, palm sugar, fish sauce and mushrooms. Bring to a gentle simmer, then add the prawns, pineapple and the remaining kaffir lime leaves. Simmer for 3-4 minutes or until the mushrooms and prawns are just cooked. Ladle into bowls and serve sprinkled with the chilli, if using, and reserved coriander leaves.