Tom yum goong (version 2)

Tom yum or tom yam is a spicy clear soup typical in Laos and Thailand. Tom yum is widely served in neighbouring countries such as Malaysia, Singapore and Indonesia, and has been popularised around the world. Tom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient.

Additional info

Difficulty level:
3 - 5
Preparation time:
30 minutes
Cooking time:
30 minutes


600-700 grams of prawn with head and shell
300-400 grams of mytilus mussel
250 grams of common mushroom (or button mushroom)
1 tomato
1 onion or red onion (or purple onion)
2 garlic cloves
chili peppers, at will
8-10 kaffir lime leaves
4 centimeters of galangal
3-4 lemon grasses
1-2 tablespoons of chili paste
1-2 limes or lemons
4 tablespoons of fish sauce
4-6 coriander roots
coriander leaves (or cilantro)
1,5 tablespoon of salt
2 tablespoons of cooking oil

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.