A clear, hot-sour prawn soup with galangal, lemongrass and lime.
Written for 6 generous bowls
Ingredients
- Raw peeled prawns900 g
- Classic Fish Fumet1.5 L
- Mushrooms, sliced300 g
- Lemongrass, bruised, cut into lengths40 g
- Galangal, sliced30 g
- Makrut lime leaves6
- Fresh red chilli, sliced10 g
- Fish sauce40 ml
- Lime juice80 ml
- Coriander leaves20 g
- Cherry tomatoes200 g
Method
Simmer fumet with lemongrass, galangal and lime leaves for 10 minutes.
Add mushrooms, tomatoes and chilli and simmer for 5 minutes.
Add prawns and cook for 3 to 4 minutes until opaque and 63°C at the centre.
Remove from heat, add fish sauce and lime, and taste for a sharp, hot, savoury balance. Finish with coriander.
Leave woody aromatics in for presentation only if diners are told not to eat them; otherwise strain them out before adding prawns.
Chef’s notes
- A clear tom yum interpretation. The linked fumet contains butter and wine; it is a DUKAI adaptation rather than a definitive Thai household formula.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.
Allergens and diet
Crustaceans. Fish. Milk. Sulphites.
Last refined · October 2026