A bold and comforting twist on classic Thai Tom Yum. I combine tender chicken, juicy prawns, fragrant lemongrass, kaffir lime leaves, fiery chillies, zesty lime, and creamy coconut milk—delivering a deliciously hot-and-sour bowl that soothes the soul as much as it ignites the senses. This is my elevated version that blends Tom Yum Gai and Goong in one pot.

Chicken and Prawn Tom Yum Soup

Why You’ll Love This Recipe

I just love how this dish packs layers of flavor without fuss. The vibrant, herbal broth wakes up your taste buds with every spoonful. Tender chicken thighs, plump prawns, and a touch of coconut milk make it both hearty and warming. It’s perfect when I crave something exotic yet nourishing in under an hour.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken thighs, boneless & skinless, thinly sliced
Raw prawns (peeled, tails on optional)
Coconut milk (full fat)
Chicken or prawn stock
Lemongrass stalks, bruised
Kaffir lime leaves
Galangal slices (or ginger if unavailable)
Thai red chillies (fresh & paste form)
Fish sauce
Lime juice
Tamarind paste (optional)
Spring onions
Fresh coriander
Oil for sautéing

directions

Heat oil and gently cook aromatics—lemongrass, galangal, kaffir lime—in stock to infuse flavors.
Add chicken and simmer until almost cooked.
Stir in coconut milk, tamarind, chilli paste, and fresh chillies; simmer briefly.
Add prawns, fish sauce, lime juice; simmer until prawns just turn pink.
Taste and adjust spice, saltiness, and citrus.
Finish with sliced spring onions and chopped coriander before serving.

Servings and timing

Servings: Makes about 2 generous bowls
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes with simmering

storage/reheating

I store the broth and chicken in an airtight container in the fridge for up to 3 days. I usually add fresh prawns when reheating to keep them tender. I warm gently on the stovetop—never microwave—to preserve the bright flavors and textures.

Variations

Traditional clear Tom Yum: Omit coconut milk and tamarind for a lighter, clear broth.
Vegetarian version: Swap chicken and prawns for mushrooms and tofu—still spicy and sour.
More heat: Add additional fresh chillies or a spoonful of chilli paste for extra fire.
With noodles: Serve over rice, ramen, or glass noodles to make it a meal.

FAQs

How spicy is this soup?

It’s as spicy as I make it. I start moderate with chillies and paste, then taste and dial heat up or down to match my mood.

Can I freeze Tom Yum Soup?

I don’t recommend freezing once prawns are included—they can turn rubbery. However, if you freeze just the broth and chicken (no seafood), it keeps well for up to 3 months. Reheat and add prawns fresh.

What’s the difference between Tom Yum and Tom Kha?

Tom Yum is spicy and sour, while Tom Kha is made with coconut milk and galangal, offering a creamier, more aromatic profile. This recipe blends the two, giving me the best of both worlds.

Can I use chicken breast?

Absolutely. I prefer thighs for juiciness, but chicken breast works fine—just don’t overcook it or it can get dry.

Is this gluten-free?

Yes—just ensure your fish sauce and tamari (if used) are gluten-free, and you’re good to go.

Conclusion

This chicken-and-prawn Tom Yum is my go-to when I crave bold Thai flavors with minimal effort. It’s comforting, lively, and surprisingly easy to make—plus the broth is perfect for noodle bowls or sipping solo. Let me know how your version turns out! And if you want a veggie take, that’s always delicious too.