Malaysian tom yum goong

by / Saturday, 04 November 2017 / Published in Imagination, Nothing to Cook Blog



  • 5 cups shrimp broth (boil the prawn shells and head in water and strain them)
  • 3 lemongrasses pounded
  • 2” galangal (lengkuas) sliced
  • 10 Kaffir lime leaves
  • 4 red Thai chili pounded
  • 1 sweet white onion sliced thickly
  • 1 cup coconut cream (santan)
  • 2 tbsp sambal (this can be Thai or homemade sambal) (my sambal has shrimp paste in it and it’s spicy hot)
  • 5 oyster mushrooms
  • 1 tomatoes quartered
  • ¼ cup tamarind water
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 2 tbsp oil
  • 2 cups tiger prawns
  • ½ cup lime juice
  • 1 bunch cilantro for garnish

Ingredients from left to right: Cilantro, Oyster mushrooms. tomato, kaffir lime leaves, white onion, galangal, lemongrass,

bird eye chilies, prawns, sugar, sambal, tamarind, fish sauce and lime juice.

(santan not shown in picture)



  • Boil the prawn shells and heads and strain the broth and keep aside.
  • Heat the oil and add the sambal, chilies and pour the broth in.
  • Add the lemongrass, kaffir lime leaves, galangal and onion and let the mixture come to a boil.
  • Add the santan and let the mixture boil again.
  • Add sugar, fish sauce, tomatoes, tamarind juice and mushrooms. Let it boil again.
  • Add the prawns and switch off the heat. There is a saying in Malaysia, “either cook the seafood for 2’ or 2 hours.”
  • So, do not overcook the prawns. The heat will cook the prawns.
  • Lastly add the lime juice.
  • Garnish with cilantro and lime wedges and serve it hot.


Difficulty: Easy

Serving: 6 people

Time: 15’


Try making it from scratch and you’ll love your creation.

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