Tom Yum Goong Recipe by Faa

Tom Yum Goong Recipe by Faa
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Tom Yum Goong


Tom Yum Goong is one of the pillars of Thai Food, probably the best known Thai dish the world around and there are of course countless variations possible. This recipe is how Faa cooks it, and we know that everyone has its own way and own preferences… If this is your first time, we tried to be a bit specific with the ingredients. Have fun and share your results and ask questions on our facebook page!

For 2 persons, what you need:

  • 500ml of chicken stock plus 500ml of water. To make it really special you could make prawn broth by boiling about 500 grams of some other cheaper prawn heads and shells in water. (Don’t use the river prawns heads here)
  • 2 river prawns, shelled and deveined
  • 1 piece of galangal (about 5 or 6 cm). peeled and sliced or crushed hard.
  • 3 lemon grass sticks, use the white part, chopped in 5 cm bites then crushed.
  • 6 Kafir lime leaves, torn in pieces (not too small otherwise you can’t remove them)
  • 5 bird eye chili, up to 10 if you feel Thai
  • 2 tbs of fish sauce, (up to taste)
  • a pinch of sugar
  • 2 or 3 limes (depend on your taste)
  • few branches fresh coriander/cilantro

How to cook

Bring the broth to boil, add galangal, lemon grass and Kafir lime leaves, then move to low heat to infuse the aroma them in water, about 5-10 minutes
Add the river prawn heads if you have them, this is where the orange colour comes from.  Bring the soup to a boil again, then add the prawns, but don’t over cook.
Remove from heat, add an equal amount of lime juice and fish sauce, adjust to taste depending on how your broth tastes like. Add the crushed bird eye chili (beware not to touch your eyes!). Top with fresh coriander leave and serve hot.


Using a whole young coconut: Open the coconut, keep the shell and spoon off the flesh into small bite pieces. In the original recipe, replace most of the water with coconut juice (you still would need a bit of water). You can also add some mushrooms, if possible the variety called ‘straw mushroom’.Read more about Tom Yum Goong

Written by

Born in France a long long time ago, I started to travel the world in my 20s and never stopped until I finally settled in Thailand in 1994. Then for the past 22 years, my passion for photography and my natural curiosity has taken me to every corner of Thailand, jumping frequently between Bangkok and Phuket and basically everywhere I could go. I now manage 30 online travel guides in Asia and beyond, including, and