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Tom Yum Udang / Prawn Tom Yum

  • Total Time: 40 minutes


800gm Prawn

3 cups Water

1/2 Yellow Onion (medium sized) – cut into wedges 

2 Lemongrass – lightly pound and slice diagonally into 1” thick

1/2” Galangal – cut into slices

2 Coriander Root

4 Kaffir Lime Leaves

1 Tom Yum Paste

5 Oyster Mushroom

1 Tomato – cut into wedges

6 Bird’s eye Chilies – lightly pound

2/5 cups Evaporated Milk

2 tbsp Lime Juice – option

5 Coriander Leaves – garnish


  1. Put yellow onion, lemongrass, galangal, coriander root and kaffir lime leaves into the water and start to boil
  2. Add Tom Yum Paste, boil for about 5 minutes
  3. Add prawn, boil for about 5 minutes
  4. Add mushroom, tomato, bird’s eye chilies, continue to boil for about 3 minutes
  5. Lower the heat, pour evaporated milk, stir and off the heat
  6. Add lime juice for sourness – option
  7. Finally, throw chop coriander leaves into the soup
  8. Ready to serve
  • Author: Haniff
  • Prep Time: 15
  • Cook Time: 25
  • Category: Main
  • Cuisine: Thai

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