Tom Yam Kung

A spicy and sour soup with shrimp.

Makes about 4 servings.


  • 7-8 prawns
  • 5 cups chicken broth (or vegetable broth)
  • 1 1/2 cups oyster mushrooms (quartered)
  • 1 lemon grass stem (sliced)
  • 7-8 dry or fresh kaffir lime leaves (can substitute lime zest)
  • 2 sprigs cilantro (coarsely chopped)
  • 5 fresh Thai chili peppers
  • 3 tablespoons soy sauce (or fish sauce)
  • 2 tablespoons red chili paste
  • 4 tablespoons lime juice


  • Clean, peel, and vein the prawns.
  • Tear kaffir lime leaves in halves, removing central stems.
  • Pound chilies and slice in halves.
  • Pour chicken broth in a pot and bring to boil on medium-high heat.
  • Add sliced lemon grass and torn kaffir lime leaves; let them boil for about 5 minutes.
  • Add prawns and mushroom, boil for 2 to 3 minutes, and then turn off the heat.
  • Season with soy sauce (or fish sauce), lime juice, chili paste, and pounded chili peppers.
  • Adjust seasoning as you like.
  • Add cilantro, stir thoroughly, and serve immediately.

#soup #glutenfree

Recipe submitted by Nipawan Sawatdipanich, Peace Corps Thailand Staff

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