Tom Yum Goong


  • 4 pieces giant freshwater prawns
  • 100 g straw mushrooms
  • 4 cups chicken broth
  • 5 slices galangal
  • 3 stalks lemongrass
  • 2 roots coriander root
  • 5 leaves kaffir lime leaves
  • 20 g Thai chilies
  • 3 tbsp squeezed lime juice
  • 5 tbsp evaporated milk
  • 4 tbsp Chua Hah Seng Chilli Paste
  • 3 tbsp fish sauce
  • 2 tbsp Chua Hah Seng Chilli Oil
  • Fried and grounded Thai chilies and coriander for sprinkling 


  1. Filled a medium-sized saucepan with chicken broth and bring it to boil.
  2. Add Chua Hah Seng chilli paste, stir until well mixed. Season with fish sauce.
  3. Let the soup boil for a minute, add the prawns and evaporated milk. Bring in to boil.
  4. Add in straw mushrooms and the rest of the ingredients. Let mixture boil again then cover and let simmer for 5 minutes or until the mushrooms cooked.
  5. Add lime juice and Chua Hah Seng chilli oil then remove from the stove.
  6. Garnish with Ground Thai chilies and coriander. Serve with steamed rice.

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