Tom Yum Goong Nam Khon (Creamy Thai Lemongrass, Galangal, Kaffir Lime & Prawn Soup) – Authentic Thailand Recipe
An electrifying balance of aromatic lemongrass, galangal, kaffir lime, and fresh citrus over sweet prawns.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Wild jumbo tiger prawns, Oyster or straw mushrooms, Cherry tomatoes and steamed jasmine rice, Bruised lemongrass, Sliced galangal
Ingredients for Tom Yum Goong Nam Khon (Creamy Thai Lemongrass, Galangal, Kaffir Lime & Prawn Soup) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild jumbo tiger prawns, prepped into bite-sized pieces
- 1.5 cups oyster or straw mushrooms, washed and trimmed
- 1 cup cherry tomatoes and steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with bruised lemongrass
- 1.5 tbsp traditional Thailand seasoning (sliced galangal, torn kaffir lime leaves, Thai chili jam (nam prik pao), fresh lime juice, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and bruised lemongrass for 3–4 minutes until fragrant.
- Stir in sliced galangal, torn kaffir lime leaves, Thai chili jam (nam prik pao), fresh lime juice, cilantro and toast for 45 seconds to release the essential oils of Thailand's kitchen.
- Add wild jumbo tiger prawns and oyster or straw mushrooms, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cherry tomatoes and steamed jasmine rice, adjust seasoning, and ladle steaming hot into deep bowls.