This spicy prawn soup captures all the vibrant, complex flavors of Thailand in one quick, satisfying bowl. Using tom yum paste as a shortcut, you get the classic hot-sour flavor profile in just 30 minutes. Silky rice noodles, succulent prawns, and fresh vegetables make it a complete meal.
At just 245 calories per generous serving with 22 grams of protein, it's the kind of dinner that leaves you satisfied without feeling heavy. The heat warms you from within, the lime brightens every bite, and the prawns add that luxurious seafood element that makes the dish feel special.
The Magic of Tom Yum Paste
Tom yum paste is a Thai flavor bomb—a concentrated blend of lemongrass, galangal, kaffir lime leaves, chilies, shrimp paste, and fish sauce. A single tablespoon does the work of half a dozen fresh ingredients, delivering that complex hot-sour-savory flavor that defines Thai soup.
This makes the recipe perfect for weeknights when you want restaurant-quality flavor without the fuss of sourcing and preparing fresh aromatics. Different brands vary significantly in heat level, so start conservatively if you're trying a new one.
Prawn Perfection: Timing Is Everything
The biggest mistake home cooks make with prawns is overcooking them. These delicate shellfish cook in just 1-2 minutes in hot broth. They're done the moment they curl into a loose C-shape and turn pink throughout.
Overcooked prawns become tough and rubbery—a sad fate for such beautiful protein. Add them at the very end and remove the pot from heat as soon as they change color. They'll continue cooking slightly in the residual heat.
Rice Noodles: The Easy Way
Rice stick noodles don't need boiling—simply soak them in boiling water for about 5 minutes until soft and pliable. This prevents them from becoming mushy. Drain well and place them in the bowls before adding the hot soup.
The noodles will absorb flavor from the broth while maintaining their silky texture. If you prepare them too far ahead, they may stick together—a quick rinse under hot water separates them.
Building Fresh Layers
While the tom yum paste provides the flavor foundation, fresh elements take this soup from good to great. The cherry tomatoes add bursts of sweetness and acidity. Green beans provide crunch. Mushrooms contribute earthiness.
The finishing touches—fresh coriander and a squeeze of lime—shouldn't be skipped. They add brightness and freshness that contrast beautifully with the hot, savory broth.
Making It More Authentic
For an even more traditional tom yum, enhance the paste with additional elements: a tablespoon or two of fish sauce for depth, fresh lime juice for brightness, and Thai roasted chili paste (nam prik pao) for smoky complexity.
If you can find them, add bruised lemongrass stalks, sliced fresh galangal, and torn kaffir lime leaves during cooking. These won't be eaten but will infuse the broth with incredible fragrance.
Spicy Prawn Soup (Tom Yum Style)
Thai-inspired, quick, and full of flavor—dinner in 30 minutes.
Nutrition per serving
Ingredients
Instructions
- Prepare noodles. Place rice stick noodles in a large heatproof bowl. Pour over boiling water to cover completely. Soak for 5 minutes or until noodles are soft and pliable. Drain well and set aside.
- Toast the paste. Place tom yum paste in a large saucepan over medium heat. Stir constantly for 1-2 minutes until fragrant and slightly darkened. This step intensifies the flavor.
- Add stock and vegetables. Carefully add stock (it will sizzle) and bring to the boil. Reduce heat to medium-low. Add green beans and mushrooms and simmer for 1 minute until beans are bright green.
- Cook prawns. Add prawns and cook for just 1-2 minutes until they curl into a C-shape and turn pink. Don't overcook—they're done the moment they change color.
- Serve. Divide drained noodles among 4 serving bowls. Add halved cherry tomatoes. Ladle hot soup over the noodles, ensuring prawns and vegetables are evenly distributed. Garnish with fresh coriander and serve immediately with lime wedges for squeezing.
Recipe Notes
- Heat level: Start with less paste if sensitive to spice. Brands vary significantly in heat.
- Make it more authentic: Add fish sauce, lime juice, and Thai chili paste (nam prik pao).
- Protein swaps: Chicken, tofu, or firm white fish work in place of prawns.
- Noodle alternatives: Egg noodles, glass noodles, or thin spaghetti all work well.
Frequently Asked Questions
What is tom yum paste and where can I find it?
Tom yum paste is a concentrated Thai flavor base containing lemongrass, galangal, kaffir lime leaves, chilies, shrimp paste, and fish sauce. It's available in the Asian section of most supermarkets or at Asian grocery stores. Popular brands include Mae Ploy, Maesri, and Thai Kitchen. Heat levels vary by brand.
How do I prevent prawns from becoming rubbery?
Prawns cook incredibly fast—just 1-2 minutes in simmering broth is enough. They're done when they curl into a loose C-shape and turn pink. Overcooked prawns become tough and rubbery. Add them at the very end and remove the pot from heat as soon as they change color.
Can I make this soup less spicy?
Yes, start with less tom yum paste (half a tablespoon) and taste before adding more. You can also use a mild variety or dilute it with extra stock. Some brands are much hotter than others, so adjust based on your paste and your heat tolerance.
What can I use instead of rice noodles?
Rice noodles are traditional, but egg noodles, glass noodles (bean thread), or even thin spaghetti work well. For a low-carb option, skip the noodles entirely and add more vegetables. Each substitution gives a slightly different texture but the soup remains delicious.
How do I make this soup more authentic?
For a more traditional tom yum, add 1-2 tablespoons fish sauce and 1 tablespoon lime juice at the end. Include bruised lemongrass stalks, sliced galangal, and torn kaffir lime leaves during cooking. A spoonful of Thai roasted chili paste (nam prik pao) adds depth and complexity.