Spicy Prawn Soup (Tom Yum Style)

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.