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  • Serves 4
  • 10 mins prep
  • 25 mins cook

Tom yum goong

Tom Yum Goong

Tom yum goong, prawn recipe, brought to you by Woman's Day


Tom yum goong

  • 5 cm piece ginger, peeled, sliced
  • 3 coriander roots, washed
  • 1 lemon grass stalk, white part only
  • 2 red birdseye chillies, plus 1 extra, sliced, to serve
  • 1 red onion, finely sliced
  • 4 kaffir lime leaves
  • 3 cups fish stock
  • 3 cups water
  • 450 g thick flat rice noodles
  • 150 g oyster mushrooms
  • 12 green prawns, peeled, deveined, tails intact
  • 1/2 lime, juiced
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • beansprouts, coriander leaves, to serve


Tom yum goong

  1. Place ginger, coriander roots, lemon grass, 2 chillies, onion and lime leaves in a mortar. Gently bruise with pestle until fragrant.
  2. Combine aromatics with stock and water in a large saucepan. Bring to the boil on high. Reduce heat to medium and simmer for 20 minutes. Strain stock into a large heatproof bowl, discarding solids.
  3. Return stock to a large, clean saucepan. Bring to a boil on medium. Add noodles, mushrooms and prawns. Simmer for 2 minutes, until prawns are just cooked through.
  4. Stir in lime juice, fish sauce and brown sugar. Serve topped with beansprouts, sliced extra chilli and coriander leaves.


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