Spicy Coconut Tom Yum Soup With Prawns

This Thai-style hot, sour and sweet soup ticks all the boxes with its almost addictive flavour! We’ve added coconut milk for a creamier version
By Pamela Jones
Spicy Coconut Tom Yum Soup With Prawns

Spicy Coconut Tom Yum Soup With Prawns

0 from 0 votes


– 6






  • 1 Tbsp 1 coconut or vegetable oil

  • 3 cloves 3 garlic, minced

  • 3 3 eschalots, finely chopped

  • cup tom yum paste

  • 3 cm 3 piece fresh ginger, peeled, finely chopped

  • 200 g 200 button mushrooms, sliced

  • 6 6 kaffir lime leaves

  • 1 1 stalk lemongrass, white base finely chopped (cut remaining stalk into 10cm lengths)

  • 1 L 1 chicken stock

  • 1 L 1 water

  • 1 Tbsp 1 fish sauce

  • 1 Tbsp 1 brown sugar

  • 1 ½ cups 1 ½ / 375 ml coconut milk

  • 400 g 400 deveined, peeled green prawns

  • 2 Tbsp 2 lime juice

  • Lime wedges and fresh coriander leaves, to serve


  • Heat oil in a large pot over a low-medium heat. Add garlic and eschalots, cook for 5 minutes or until softened.
  • Stir in tom yum paste and ginger. Cook, stirring for 2 to 3 minutes or until paste smells fragrant.
  • Add mushrooms, kaffir leaves, lemongrass, stock, water, fish sauce and sugar. Bring to the boil. Gently boil for 10 minutes.
  • Stir in coconut milk and prawns and bring to the boil. Gently boil for 2 minutes or until prawns are cooked through. Remove from heat. Discard kaffir leaves and lemongrass stalks. Stir in lime juice.
  • Serve soup with lime wedges and coriander leaves.

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Cook's tips...

  • Add thinly sliced chicken breast fillets instead of prawns, just adjust timing to make sure chicken is cooked properly.
  • Try sliced fresh galangal instead of chopped ginger to make this Thai-style soup more traditional.

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