Recipe by: Yajai van der Lee (Ann)

Source: Family recipe

Serve: 4-6


  • 1 kg prawn, peeled and cleaned, keep shell aside to make stock
  • 250 g white mushroom like oyster mushroom, straw mushroom, inoki, champinon

For soup

  • 4 cups broth/ water
  • 4 stalks lemongrass, use the white and light green part, cut into 2-3 cms, bruise
  • 5 cms old galangal root, sliced half cm. about 7-10 slices
  • 8 kefir lime leaves, torn
  • 3 shallots, bruise
  • 4 coriander roots, clean root thoroughly and bruise
  • 2 tomatoes, cut into bite size or use baby tomato cut half
  • 1 cup coconut milk

For dressing

  • 2 Tbsp salt
  • 6 Tbsp fish sauce
  • 2 Tbsp Thai chili paste (Nam Prik Phao) optional
  • Lime juice from 3-4 limes
  • 10-15 bird eyes chili, pounded finely or cut – less/more to your liking
  • ½ cup coriander leaves


  • Boil prawn shells in the soup for about 15 minutes and then remove the shells and discard.
  • Add lemongrass, galangal, kefir lime leaves, shallots, coriander roots to the soup and boil for another 10 minutes at medium/ low heat.
  • Add Thai chili paste (optional), salt, fish sauce, coconut milk to the soup and continue cooking
  • Add mushroom and tomato, wait until tomato is a bit soft maybe 3-5 minutes. Taste and adjust your flavor.
  • Add prawn, wait until cooked for a few minutes
  • Prepare chopped chili and lime juice in each serving bowl. Top with the soup. Decorate with coriander leaves on top.
  • Mix before you eat

Note: you can bruise herbs by using the back of a knife or a mortar pestle

Download PDF here: Thai Tom Yum Soup Yajai Van Der Lee