Hot-and-Sour Prawn Soup

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This is a classic Thai Seafood Soup – Tom Yam Kung – and it is one of the most popular and best-known Thai Soups.


  • 450 g/1 lb raw king prawns (jumbo shrimp), thawed if frozen
  • 1 litre/


  1. Peel the prawns, reserving the shells. Devein the prawns and set aside.

  2. Rinse the shells under cold water, then put them in a large pan with the stock or water. Bring to the boil.

  3. Bruise the lemon grass stalks and add them to the stock with half the lime leaves. Simmer gently for 5-6 minutes, until the stock is fragrant.