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Tom Yam Soup With Chicken or Prawns (Large Shrimp)

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“I LOVE Thai food!!! Our family eats a lot of foods from around the world and this one is a favorite. This is one soup I could eat every day. In fact, it was one of the only things that I could eat in my 2nd trimester of pregnancy.”
3-4 bowls

Ingredients Nutrition

  • 3 cups chicken stock
  • 1 stalk lemongrass, fresh
  • 2 -3 kaffir lime leaves
  • 2 tablespoons thai roasted chili paste (Nam Prik Pao)
  • 6 thai green bird's eye chilies (or Serrano chillies)
  • 4 tablespoons fish sauce
  • 4 tablespoons coriander leaves (cilantro)
  • 1 medium lime, juice of
  • 1 medium onion (sliced)
  • 1 teaspoon white sugar
  • 1 cup boneless cooked chicken breasts (chopped if using chicken) or 1 cup raw prawns (chopped if using chicken)
  • 1 (8 ounce) can straw mushrooms (or regular button mushrooms)
  • 3 tablespoons green onions, sliced thin
  • 1 piece peeled fresh gingerroot


  1. Using only the white part of the lemongrass (discard the rest), pound to release the flavor and cut into 2 inch segments.
  2. Put lemongrass, fish sauce, ginger root and stock into a pot and bring to a simmer. Cover and simmer for another 15 minutes.
  3. Uncover the pot and add the Kaffir lime leaves, chilies, onion, sugar and chicken pieces (if using prawns, add during last two minutes of cooking).
  4. Simmer for 2-3 minutes, then add Nam Prik Pao and mushrooms. Simmer for yet another 2 minutes. Now add the green onions and let it simmer for 30 seconds.
  5. Turn off the heat, add lime juice and garnish with coriander leaves. Test for saltiness and sourness. If required, adjust with more fish sauce (salt) and lemon juice (sour).
  6. If you can't find Kaffir Lime leaves, lime zest is the closest thing (use 1-2 tsp).

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