Save with Thermomix® and make your own Tom Yum Goong

What’s a good and comforting meal on a rainy day?

You can make hearty and delicious Tom Yum Goong (aka Tom Yam Soup) with Thermomix®! This dish is a burst of many flavours, as it has four of the famous Thai spices – salty, sour, sweet and spicy. A delight for the tastebuds.

Try variations such as chicken, prawns, mushrooms or give it a complete mix of different seafood!

Tom Yum Goong (Tom Yam Soup)


  • 30 g olive oil
  • 2 tsp dried chilli flakes
  • 1 – 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
  • 1 garlic clove
  • 5 cm piece fresh galangal, peeled and cut into thin slices
  • 1 eschalot, cut into halves
  • 1 tsp tamarind paste
  • ½ tsp shrimp paste (optional – see Tips)
  • 1 tbsp fish sauce
  • 2 stalks fresh lemongrass, trimmed, bruised and cut into thirds
  • 1000 g water
  • 2 tsp Chicken stock paste (see Tips)
  • 10 fresh Kaffir lime leaves, torn
  • 2 tbsp lime juice
  • 450 g raw prawns, peeled and deveined, reserving heads and shells
  • 230 g fresh mushrooms, cut into quarters
  • 70 g cherry tomatoes, cut into quarters
  • 2 tbsp fresh coriander, leaves only, for garnishing


  1. Place oil, chilli flakes, chillies and garlic into mixing bowl and chop 5 sec/speed 7.
  2. Scrape down sides of mixing bowl with spatula and heat 4 min/Varoma/speed 2.
  3. Add galangal, eschalot, tamarind paste and shrimp paste (optional) and chop 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  4. Add fish sauce, lemongrass, water, stock paste, Kaffir lime leaves, lime juice and reserved prawn heads and shells and heat 18 min/100°C/Reverse/speed 2.
  5. Using a fine-mesh sieve, strain liquid into a jug and discard solids.
  6. Place prawn meat, mushrooms and strained liquid into mixing bowl and cook 5-8 min/90°C/Reverse/speed 1, or until prawns are just cooked.
  7. Add tomatoes and cook 2 min/90°C/Reverse/speed 1. Divide between serving bowls and garnish with coriander just before serving.

Hints & Tips

  • To make your own Chicken stock paste, refer to the recipe on Cookidoo®.
  • You can find shrimp paste (also called belachan) in the international aisle of some major supermarkets and at Asian food stores.

Get the Tom Yum Goong recipe on Cookidoo®

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