Tom Yam Goong

“Tom Yam Goong” (prawn) is a dish originally created by the Thai Royal kitchen as a competitor to the French Bouillabaisse.

Tom Yam Soup paste is made by pounding together tamarind, shallot and a blend of select Thai chilies.

Product Line:

Thai Premium Paste

Active Cooking Time:

15 Minutes or less

Serving Size:

2 Servings

Chef Nooror’s Pro Tip:

There are hundreds of variations of the infamous Tom Yam Soup throughout Thailand. Get Creative and try it with fish, and sour fruits or vegetables.

Amount of Paste Needed:

  • 2Tbsp. Tom Yam Soup Paste (about 35g.)

What Else You Will Need:

  • 12 Mid-sized Prawns, peeled and deveined (about 200g.)
  • 8-10 Mushrooms
  • 1 Tbsp. Lime juice
  • 400mL Water
  • 1Tbsp. ™Lemongrass
  • 1Tbsp. ™Kaffir Lime Leaves
  • ½Tbsp. ™Galangal   
  • 1Tbsp. ™Thai Premium Fish Sauce
  • 1tsp. Sugar


  • Tomatoes


  1. Add 400ml of water to a sauce pot.
  2. Add the Lemongrass, Kaffir Lime  Leaves, Galangal and the Tom Yam Soup Paste. Bring to boil.
  3. Add the prawns and mushrooms and any other vegetables you’re using.
  4. Season to taste with Thai Premium Fish Sauce and sugar.
  5. Simmer until prawns and mushrooms are cooked through.
  6. Remove from the heat. Add ½Tbsp. lime juice.

Serve Hot.