Prawn Tom Yum Soup
Estimated $9.28 recipe · $4.64 per serving (US / USD)
Hot, sour, and fragrant Thai tom yum with juicy prawns, mushrooms, and lemongrass. 20 minutes.
The recipe
Prawn Tom Yum Soup
Hot, sour, and fragrant Thai tom yum with juicy prawns, mushrooms, and lemongrass. 20 minutes.
Ingredients
- 250g raw king prawns, peeled and deveined
- 800ml chicken or prawn stock
- 150g mushrooms (oyster or chestnut), torn
- 2 lemongrass stalks, bruised and cut into 5cm pieces
- 3 kaffir lime leaves (fresh or dried)
- 3cm piece fresh galangal or ginger, sliced
- 2–3 bird's eye chillies, lightly crushed
- 3 tbsp fish sauce
- Juice of 2 limes
- 1 tsp sugar
- 2 spring onions, sliced
- Handful fresh coriander
- 1 tbsp chilli paste (nam prik pao) — optional
Estimated recipe cost
$9.28 for 2 servings · $4.64 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 250g raw king prawns, peeled and deveinedPlanning assumption · $7.00 / 454 g · Uses 250g | $3.86 |
| 800ml chicken or prawn stockPlanning assumption · $1.50 / 946 ml · Uses 800ml | $1.27 |
| 150g mushrooms (oyster or chestnut), tornPlanning assumption · $2.00 / 227 g · Uses 150g | $1.32 |
| 2 lemongrass stalks, bruised and cut into 5cm piecesPlanning assumption · $2.00 / 60 g · Assumes 5 g per item/portion | $0.33 |
| 3 kaffir lime leaves (fresh or dried)Planning assumption · $3.00 / 20 g · Assumes 0.5 g per item/portion | $0.23 |
| 3cm piece fresh galangal or ginger, slicedPlanning assumption · $2.50 / 100 g · Assumes 5 g per item/portion | $0.38 |
| 2–3 bird's eye chillies, lightly crushedPlanning assumption · $2.00 / 100 g · Upper end of recipe range; Assumes 5 g per item | $0.30 |
| 3 tbsp fish saucePlanning assumption · $3.00 / 200 ml · 1 tbsp ≈ 15ml | $0.68 |
| Juice of 2 limesPlanning assumption · $0.30 / 1 each · Count stated in recipe | $0.30 |
| 1 tsp sugarPlanning assumption · $3.00 / 1814 g · 1 tsp ≈ 4g | $0.01 |
| 2 spring onions, slicedPlanning assumption · $0.90 / 100 g · Assumes 15 g per item/portion | $0.27 |
| Handful fresh corianderPlanning assumption · $1.00 / 28 g · Assumes 5 g per item/portion | $0.18 |
| 1 tbsp chilli paste (nam prik pao) — optionalPlanning assumption · $3.00 / 300 g · 1 tbsp ≈ 15g | $0.15 |
| Estimated total | $9.28 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Pour the stock into a medium saucepan. Add the lemongrass, kaffir lime leaves, galangal (or ginger), and chillies. Bring to a boil, then reduce to a simmer and cook 8 min so the aromatics infuse deeply into the broth.
- If using chilli paste, stir it in now — it adds a roasted depth and a beautiful orange colour.
- Add the mushrooms and simmer 3 min. Add the prawns and cook 2–3 min until just pink and curled. Don't overcook — they toughen quickly.
- Season the soup with fish sauce, lime juice, and sugar. Taste — it should be intensely sour, salty, spicy, and aromatic. Adjust each element to your preference.
- Serve in deep bowls, scattered with spring onion and fresh coriander. The lemongrass and lime leaves are for flavour only — push them to the side when eating.
Recipe notes
Kaffir lime leaves, galangal, and lemongrass are non-negotiable for the authentic aroma — find them fresh or dried at Asian supermarkets. Don't substitute with regular lime or ginger.
Estimated nutrition per serving
320 kcal · 34g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.