Prawn Tom Yum Soup With Coconut Milk Recipe

I call this my Tom Yum Soup because it hits like a spicy shrimp-and-mushroom punch that turns a rushed weeknight into something worth writing home about.

I’m obsessed with this Tom Yum Soup because it hits hard spicy, sour, salty, all at once, and never polite. I love how the raw prawns curl up bright and popping against creamy coconut milk, while aromatics sing through the broth.

This is not delicate. It’s a Thai Coconut Soup Shrimp kind of thing that stomps into dinner and demands attention.

I make it when I want food that wakes my mouth, not just comforts it. Get messy with your spoon.

Eat standing up if you have to. Do it loud.

You’ll thank me in spicy tears soon. No regrets.

Ingredients

• Prawns: juicy protein, sweet and slightly briny, cooks fast.
• Stock or water: the soup’s base, keeps it comforting and light.
• Coconut milk: creamy richness, makes it silky and slightly sweet.
• Lemongrass: citrusy punch, it’s bright and aromatic.
• Galangal: peppery, gingery root for real Thai character.
• Kaffir lime leaves: floral, zesty lifts that smell amazing.
• Thai chillies: fiery heat, control it if you can’t handle it.
• Shallots: gentle onion sweetness, adds soft savory depth.
• Garlic: punchy aroma, it’s the savory backbone.
• Mushrooms: meaty texture, soaks up all the broth.
• Cherry tomatoes: juicy bursts, I like the tangy pop.
• Fish sauce: salty umami, makes everything taste more real.
• Lime juice: bright acidity, it’s what wakes the soup up.
• Nam prik pao: smoky sweet chilli paste, optional but tasty.
• Palm sugar: gentle sweetness, balances the sour and spicy.
• Cilantro: fresh herb finish, chop and toss on top.
• Spring onions: mild crunch and green color, slice thinly.
• Vegetable oil: for sautéing, keeps flavors moving.
• Salt and pepper: basic seasoning, taste and tweak as you go.

Ingredient Quantities

• 500 g raw prawns or shrimp (about 1 lb), peeled and deveined
• 1 litre (4 cups) chicken stock or water
• 400 ml can coconut milk (full fat)
• 2 stalks lemongrass, trimmed and smashed
• 3 to 4 slices fresh galangal, about 20 to 30 g
• 4 to 6 kaffir lime leaves, torn
• 3 to 5 Thai bird chillies, sliced (reduce if you cant handle heat)
• 2 small shallots, sliced
• 2 cloves garlic, lightly crushed
• 200 g mushrooms (straw, oyster or button), halved or sliced
• 6 to 8 cherry tomatoes, halved (optional but I like them)
• 2 to 3 tablespoons fish sauce, to taste
• 2 to 3 tablespoons lime juice, to taste
• 1 tablespoon nam prik pao or Thai roasted chilli paste (optional for depth)
• 1 teaspoon palm sugar or brown sugar
• a small bunch cilantro (coriander), chopped for garnish
• 2 spring onions, sliced for garnish
• 1 tablespoon vegetable oil
• salt and freshly ground black pepper, to taste

How to Make this

1. Heat 1 tablespoon vegetable oil in a large pot over medium heat; add sliced shallots and lightly crushed garlic and cook till soft and fragrant, about 2 minutes, don’t let them brown.

2. Add smashed lemongrass, sliced galangal and torn kaffir lime leaves to the pot, stir for 1 minute to release the aromas.

3. Pour in 1 litre chicken stock or water and bring to a gentle boil, then reduce heat and simmer 5 to 8 minutes so the broth infuses with the aromatics.

4. Stir in the canned coconut milk, the nam prik pao if using, and 1 teaspoon palm sugar; simmer another 2 to 3 minutes, taste and adjust sweetness.

5. Add the mushrooms and cherry tomatoes, simmer for 2 to 3 minutes until mushrooms start to soften but still have bite.

6. Add raw prawns or shrimp and sliced Thai bird chillies, cook just until prawns turn pink and curl, about 2 to 3 minutes; do not overcook the shrimp or they get rubbery.

7. Season with 2 to 3 tablespoons fish sauce and 2 to 3 tablespoons lime juice to taste, then check heat and balance sweet/salty/sour; add salt and fresh ground black pepper if needed.

8. Remove and discard large pieces of lemongrass and galangal if you prefer, then ladle soup into bowls.

9. Garnish with chopped cilantro and sliced spring onions, and add extra sliced chillies or a squeeze of lime if you like it hotter or brighter.

10. Serve immediately with steamed rice or on its own; tip keep the heat up but quick on prawns so texture stays perfect, and adjust fish sauce and lime at the end for the best balance.

Equipment Needed

1. Large heavy pot (or stockpot) for simmering the broth
2. Chef’s knife for slicing shallots, galangal, chillies and tomatoes
3. Cutting board (use separate one for seafood if you can)
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons for stock, coconut milk, fish sauce and sugar
6. Ladle for serving the soup into bowls
7. Colander or sieve to rinse prawns and drain if needed
8. Small bowls or ramekins for prepped ingredients and garnishes (mise en place)

FAQ

Prawn Tom Yum Soup With Coconut Milk Recipe Substitutions and Variations

• 500 g raw prawns or shrimp: substitute cooked prawns (add at end to warm only), or tofu cubes for a vegetarian version, or firm white fish like cod or halibut if you prefer fish.
• 1 litre chicken stock or water: swap for vegetable stock to keep it meat-free, or use seafood stock for extra ocean flavor, or dilute miso broth for a umami boost.
• 400 ml coconut milk (full fat): use light coconut milk if you want fewer calories, or canned evaporated milk plus a splash of coconut extract in a pinch, or almond milk for a milder nutty note.
• Thai bird chillies: replace with red chilli flakes or sriracha for easier dosing, or use jalapeños for less heat, or omit and add more lime for brightness if you cant handle spice.

Pro Tips

1. Don’t overcook the prawns. Toss them in at the very end and watch the colour change. They only need 2 to 3 minutes, otherwise they get rubbery and sad.

2. Smash and bruise the lemongrass and kaffir leaves good so they actually give flavour. If you have time, simmer the aromatics a bit longer on low, it makes the broth way more complex.

3. Balance at the end. Add fish sauce and lime juice little by little while tasting. It’s easier to add than take away, so go slow until sweet salty and sour all play nicely together.

4. If you want deeper flavour without extra heat, stir in a spoon of nam prik pao or lightly fry the shallots till golden first. Also a quick splash of hot water or stock can loosen coconut milk that’s split or thickened.