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Tom Yum Goong Soup

Rita’s first course recipe from week 3 of Come Dine With Me Australia.


  • 12 green whole Tiger prawns

  • 8 finely sliced Button mushrooms

  • 1 thinly sliced carrot

  • ½ cup finally sliced ginger

  • Roots of 1 bunch of coriander

  • 1 tbsp crab paste

  • 1 tbsp prawn paste

  • 2 tbsp lemongrass

  • 1 tbsp kaffir lime leaves (or 4 whole leaves)

  • 4 tbps brown sugar

  • 1 whole lemon

  • 1.5L water

  • 1 tbsp salt

  • 2 cloves of garlic

  • 1 tbsp Tom Yum paste


  • 1.

    Remove the heads from the prawns, then shell the prawns, leaving the tail attached for presentation.

  • 2.

    Start with 1.5 litres of water, add one tablespoon each of crab paste & prawn paste, one tablespoon of Tom Yum paste (optional: add more if you require more spice); add one tablespoon of kaffir lime leaves (or four whole leaves); add half a cup of finely sliced ginger and 2 tablespoons of finely sliced lemongrass;

  • 3.

    Boil all for a half hour, then add the juice from 1 whole lemon, 4 tablespoons of brown sugar, the roots of 1 bunch of coriander and 12 prawn heads

  • 4.

    Add 1 tablespoon of salt and 2 cloves of garlic, chopped finely. Boil for 10 minutes on high; remove prawn heads 5 minutes before serving, adding 1 thinly sliced carrot, 8 finely sliced button mushrooms, and the remainder of the coriander bunch, sliced thinly, and the 12 whole prawns, and add 1 teaspoon of salt to the pot.

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