Recipe: Tom Yung Goong by Mia Marchadesch Jaranilla


This recipe is sent to us by a friend of mine who is based in Bangkok. Mia Marchadesch Jaranilla is a wife, a mother and a Portrait and Lifestyle Photographer who specializes in Food and Family Portraits. Since she has been living in Bangkok for several years now, she has mastered quite a number of popular Thai dishes. Here, she shares with us a simple and easy Thai recipe that we can try to replicate here at home.

Tom Yum Goong (Hot & Sour Prawn Soup)


4 cups of water
2 stalks fresh lemongrass (smashed) or 2 pcs. dried
3 slices fresh galangal root (smashed) or 2 pcs. dried (If unavailable, you may use local ginger.)
3 pieces fresh or dried kaffir lime leaves
1 tablespoon fish sauce
3/4 lb shrimps, medium to large size, shelled and de-veined
12 pcs. fresh Thai chili peppers, cut lengthwise into 1/4-inch strips
1/2 small white onion, cut 1/4-inch slices
2 tablespoons roasted chili paste (Nam Prik Pao or any preferred chili paste)
1 can (16 ounces) straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4-inch thick
1 small lime, squeezed
2 sprigs fresh coriander
Coconut milk (optional)


Procedure :

  1. Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaves and fish sauce. Add the shrimps, bring to a boil and cook for 3 minutes. Then, add the onion, nam prik pao (or any preferred chili paste) and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chili peppers and tomatoes last.
  2. Turn off the heat. Add the lime juice. Taste to adjust the seasoning. You may add more fish sauce here, if preferred.
  3. Garnish with fresh coriander and a splash of coconut milk on top if desired. Serve hot.

Serves 3 to 4.


Check out Mia’s photography at :

Or you may view some of her works in her Facebook Page and Instagram


Leave a comment

Your email address will not be published. Required fields are marked *

The Spoiled Mummy