Fry the prawn heads and shells in a little oil and press them to release the orange tomalley, then build the broth on that stock so the soup tastes of prawn, not just water.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Peel the prawns, keeping heads and shells. Fry the heads and shells in a little oil, pressing to squeeze out the orange fat, then add water and simmer to a quick stock. Strain.12 min
Return the stock to the pot, add lemongrass, galangal, and lime leaves, and simmer briefly to infuse.4 min
Add mushrooms and crushed chilies, then the prawns, and cook just until the prawns turn opaque.3 min
Take the pot off the heat before seasoning. Add fish sauce, then lime juice, tasting toward a sharp hot-sour balance.2 min
Scatter cilantro over and serve immediately with rice.1 min
Can you make Tom Yum Goong in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Tom Yum Goong? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Tom Yum Goong ahead of time? — Best fresh
Best made fresh and served soon — it loses its edge standing around. You can prep the parts ahead, but finish and serve it close to the table.
Is Tom Yum Goong gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Tom Yum Goong vegan? — No
No — it contains seafood, so it isn’t vegetarian or vegan.
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