Tom Yum Goong: Hot and Sour Soup with Clamshell Mushroom and Prawns


This recipe was provided to us by Malcolm Clark, Gourmet Mushrooms' co-founder, and Surachet Sangsana from "The Marriage of Mushrooms and Garlic" with Chester Aaron.

A subtle blend of spicy hot and sour with citrus overtones, tom yum goong is the most famous of Thai soups. Each region has its own particular version of this recipe.


  • 8 ounces prawns or shrimp, shelled and deveined with shells reserved
  • 3 cups water
  • 5 kaffir lime leaves
  • 3 thin slices galangal
  • 2 stalks lemongrass, lower 2/3 portion only, cut in 1-inch lengths
  • ¼ cup fish sauce
  • 1 cup Alba Clamshell and/or Brown Clamshell mushrooms
  • 1 teaspoon chopped fresh Thai chili
  • ¼ cup lime juice
  • 1 Tablespoon chopped cilantro


  1. Take the prawn shells, lime leaves, galangal, fish sauce and lemongrass and place them in a pot. Simmer for five minutes, then strain.
  2.  Place the broth in a pot and add the mushrooms and boil for three minutes.
  3.  Add the prawns to the soup, and reheat to a gentle boil. When the prawns are cooked, place the lime juice and chili in a serving bowl, stir, garnish with cilantro and serve.

Photo credit: Roger Adams

Order your copy of "The Marriage of Mushrooms and Garlic" here.