Tom Yum Prawn Stir-Fry

Name: Tom Yum Prawn Stir-Fry
Total time: 21 min
Yield: 4 servings
Ingredients: 4 piece Lemongrass stalk; 40 g Galangal; 6 clove Garlic; 4 piece Shallots; 6 piece Bird's eye chillies; 4 piece Spring onions; 3 tbsp Fish sauce; 3 tbsp Lime juice; 1 tbsp Palm sugar; 2 tbsp nam prik pao; 3 tbsp Vegetable oil; 8 piece Kaffir lime leaf; 200 g oyster mushrooms; 200 g Cherry tomatoes; 600 g Raw king prawns; 20 g fresh coriander

21 min · 15 min active · makes ~1.5 kg · Trivial

Tom Yum Prawn Stir-Fry with lemongrass, fish sauce and fresh lime juice, bringing bright acidity and aromatic depth to tender king prawns.

See more →

Tom Yum Prawn Stir-Fry

Tom Yum Prawn Stir-Fry with lemongrass, fish sauce and fresh lime juice, bringing bright acidity and aromatic depth to tender king prawns.

See more →

TOTAL TIME

21 min

ACTIVE TIME

15 min

QUANTITY

~1.5 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/10

Ingredients

0/16 gathered · 4 servings

4piece

40g

6clove

4piece

6piece

4piece

3tbsp

1tbsp

2tbsp

3tbsp

8piece

200g

600g

20g

#	Quantity	Notes	State
1	4piece	—	—
2	40g	—	—
3	6clove	—	—
4	4piece	—	—
5	6piece	—	—
6	4piece	—	—
7	3tbsp	—	—
8	3tbsp	—	—
9	1tbsp	—	—
10	2tbsp	—	—
11	3tbsp	—	—
12	8piece	—	—
13	200g	—	—
14	200g	—	—
15	600g	—	—
16	20g	—	—

Tools

13 items

Serveware

1 item

Procedure

41 steps

1 of 41

Trim the dry tops and root ends from the lemongrass stalks, then peel away the tough outer layers until you reach the pale, tender core.

Lemongrass stalk · 4 piece

⏱ 20s

ResultTrimmed lemongrass

2 of 41

Slice the lemongrass cores into thin rounds on a sharp diagonal.

Trimmed lemongrass · step 1

⏱ 30s

ResultSliced lemongrass

3 of 41

Transfer the sliced lemongrass to a small bowl to keep it ready.

Sliced lemongrass · step 2

⏱ 5s

ResultSliced lemongrass

4 of 41

Scrape the skin from the galangal with a peeler, working around the knobby surface until the pale flesh is exposed.

Galangal · 40 g

⏱ 20s

ResultPeeled galangal

5 of 41

Slice the peeled galangal into thin coins, about 2 mm thick.

Peeled galangal · step 4

⏱ 30s

ResultSliced galangal

6 of 41

Add the sliced galangal to the bowl with the lemongrass.

Sliced galangal · step 5

⏱ 5s

ResultSliced galangal and sliced lemongrassused in step 27

7 of 41

Crush each garlic clove flat with the side of the knife, then slip off the papery skin.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

8 of 41

Finely chop the peeled garlic cloves into a coarse paste.

Peeled garlic cloves · step 7

⏱ 40s

ResultFinely chopped garlic

9 of 41

Scrape the chopped garlic into a second small bowl.

Finely chopped garlic · step 8

⏱ 5s

ResultMeasured garlic

10 of 41

Halve each shallot through the root, then peel away the papery skin.

Shallots · 4 piece

⏱ 30s

ResultPeeled Shallots

11 of 41

Slice the shallot halves thinly through the root so the layers hold together.

Peeled Shallots · step 10

⏱ 40s

ResultSliced shallots

12 of 41

Add the sliced shallots to the bowl with the garlic.

Sliced shallots · step 11

⏱ 5s

ResultSliced shallots and measured garlic

13 of 41

Slice the bird's eye chillies into thin rounds, keeping the seeds in for full heat.

Bird's eye chillies · 6 piece

⏱ 30s

ResultThinly sliced bird's eye chillies

14 of 41

Add the sliced chillies to the bowl with the garlic and shallots.

Thinly sliced bird's eye chillies · step 13

⏱ 5s

ResultSliced shallots and measured garlic and thinly sliced bird's eye chilliesused in step 30

15 of 41

Trim the root ends and any wilted dark tips from the spring onions.

Spring onions · 4 piece

⏱ 15s

ResultTrimmed spring onions

16 of 41

Pull away any slimy or damaged outer layers from the trimmed spring onions.

Trimmed spring onions · step 15

⏱ 30s

ResultPeeled trimmed spring onions

17 of 41

Slice the spring onions into 3 cm lengths on the diagonal.

Peeled trimmed spring onions · step 16

⏱ 20s

ResultSliced spring onions

18 of 41

Transfer the sliced spring onions to a third small bowl and set aside for finishing.

Sliced spring onions · step 17

⏱ 5s

ResultSliced spring onionsused in step 40

19 of 41

Pour the fish sauce into a fourth small bowl.

Fish sauce · 3 tbsp

⏱ 5s

ResultFish sauce

20 of 41

Stir the fish sauce briefly so it is ready to receive the remaining sauce ingredients.

⏱ 10s

ResultFish sauce base

21 of 41

Add the lime juice to the bowl with the fish sauce.

Lime juice · 3 tbsp

⏱ 5s

ResultFish sauce base and lime juice

22 of 41

Add the palm sugar to the bowl.

Palm sugar · 1 tbsp

⏱ 5s

ResultFish sauce base and lime juice and palm sugar

23 of 41

Add the nam prik pao to the bowl.

Nam prik pao · 2 tbsp

⏱ 5s

ResultFish sauce base mixture

24 of 41

Stir everything together until the palm sugar dissolves completely and the sauce is smooth.

⏱ 20s

ResultTom yum sauceused in step 38

25 of 41

Pour the vegetable oil into the wok.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

26 of 41

Heat the wok over the highest flame you have until the oil shimmers and just begins to smoke.

⏱ 1 min 30s

ResultHot oil

27 of 41

Tip the lemongrass and galangal into the hot oil in one motion.

Sliced galangal and sliced lemongrass · step 6

⏱ 5s

ResultSliced galangal and sliced lemongrass and hot oil

28 of 41

Stir-fry the lemongrass and galangal briskly, tossing constantly, until they are golden and intensely fragrant.

⏱ 30s

ResultFragrant lemongrass and galangal

29 of 41

Tear each kaffir lime leaf in half down the central rib and drop them into the wok.

Kaffir lime leaf · 8 piece

⏱ 5s

ResultFragrant lemongrass and galangal and kaffir lime leaf

30 of 41

Add the garlic, shallots and chillies to the wok.

Sliced shallots and measured garlic and thinly sliced bird's eye chillies · step 14

⏱ 5s

ResultFragrant lemongrass and galangal mixture

31 of 41

Stir-fry everything together, scraping the base of the wok constantly, until the shallots have softened and the garlic is golden but not burnt.

⏱ 1 min

ResultSoftened aromatic base

32 of 41

Tear the oyster mushrooms into large pieces and add them to the wok.

Oyster mushrooms · 200 g

⏱ 5s

ResultSoftened aromatic base and oyster mushrooms

33 of 41

Stir-fry the mushrooms over the highest heat, pressing them occasionally against the wok, until they are golden at the edges and have released most of their liquid.

⏱ 1 min 30s

ResultSeared mushrooms through aromatic base

34 of 41

Add the cherry tomatoes to the wok, pushing them into the hot base.

Cherry tomatoes · 200 g

⏱ 5s

ResultSeared mushrooms through aromatic base and cherry tomatoes

35 of 41

Stir-fry until the tomato skins blister and split and the flesh begins to collapse into the base.

⏱ 1 min

ResultBlistered tomatoes with mushroom and aromatics

36 of 41

Add the raw king prawns to the wok and spread them into a single layer against the hot surface.

Raw king prawns · 600 g

⏱ 5s

ResultBlistered tomatoes with mushroom and aromatics and raw king prawns

37 of 41

Toss and stir-fry the prawns over full heat, turning each one as it curls and turns pink, until they are just cooked through with no grey remaining.

⏱ 1 min 30s

ResultJust-cooked prawns through aromatic stir-fry

38 of 41

Pour the tom yum sauce around the edge of the wok so it sizzles as it hits the surface.

Tom yum sauce · step 24

⏱ 5s

ResultJust-cooked prawns through aromatic stir-fry and tom yum sauce

39 of 41

Toss everything together vigorously so the sauce coats every prawn and vegetable and reduces to a glossy, clinging glaze.

⏱ 30s

ResultTom yum prawn stir-fry base

40 of 41

Scatter the spring onions into the wok.

Sliced spring onions · step 18

⏱ 5s

ResultTom yum prawn stir-fry base and sliced spring onions

41 of 41

Give one final toss to wilt the spring onions just slightly while keeping them bright green.

⏱ 15s

ResultFinished tom yum prawn stir-fry

Total Time21 min

#	Product	Action
1	4 piece	Trim the dry tops and root ends from the lemongrass stalks, then peel away the tough outer layers until you reach the pale, tender core.⏱ 20sResultTrimmed lemongrass
2	Trimmed lemongrassstep 1	Slice the lemongrass cores into thin rounds on a sharp diagonal.⏱ 30sResultSliced lemongrass
3	Sliced lemongrassstep 2	Transfer the sliced lemongrass to a small bowl to keep it ready.⏱ 5sResultSliced lemongrass
4	40 g	Scrape the skin from the galangal with a peeler, working around the knobby surface until the pale flesh is exposed.⏱ 20sResultPeeled galangal
5	Peeled galangalstep 4	Slice the peeled galangal into thin coins, about 2 mm thick.⏱ 30sResultSliced galangal
6	Sliced galangalstep 5	Add the sliced galangal to the bowl with the lemongrass.⏱ 5sResultSliced galangal and sliced lemongrassused in step 27
7	6 clove	Crush each garlic clove flat with the side of the knife, then slip off the papery skin.⏱ 30sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7	Finely chop the peeled garlic cloves into a coarse paste.⏱ 40sResultFinely chopped garlic
9	Finely chopped garlicstep 8	Scrape the chopped garlic into a second small bowl.⏱ 5sResultMeasured garlic
10	4 piece	Halve each shallot through the root, then peel away the papery skin.⏱ 30sResultPeeled Shallots
11	Peeled Shallotsstep 10	Slice the shallot halves thinly through the root so the layers hold together.⏱ 40sResultSliced shallots
12	Sliced shallotsstep 11	Add the sliced shallots to the bowl with the garlic.⏱ 5sResultSliced shallots and measured garlic
13	6 piece	Slice the bird's eye chillies into thin rounds, keeping the seeds in for full heat.⏱ 30sResultThinly sliced bird's eye chillies
14	Thinly sliced bird's eye chilliesstep 13	Add the sliced chillies to the bowl with the garlic and shallots.⏱ 5sResultSliced shallots and measured garlic and thinly sliced bird's eye chilliesused in step 30
15	4 piece	Trim the root ends and any wilted dark tips from the spring onions.⏱ 15sResultTrimmed spring onions
16	Trimmed spring onionsstep 15	Pull away any slimy or damaged outer layers from the trimmed spring onions.⏱ 30sResultPeeled trimmed spring onions
17	Peeled trimmed spring onionsstep 16	Slice the spring onions into 3 cm lengths on the diagonal.⏱ 20sResultSliced spring onions
18	Sliced spring onionsstep 17	Transfer the sliced spring onions to a third small bowl and set aside for finishing.⏱ 5sResultSliced spring onionsused in step 40
19	3 tbsp	Pour the fish sauce into a fourth small bowl.⏱ 5sResultFish sauce
20	—	Stir the fish sauce briefly so it is ready to receive the remaining sauce ingredients.⏱ 10sResultFish sauce base
21	3 tbsp	Add the lime juice to the bowl with the fish sauce.⏱ 5sResultFish sauce base and lime juice
22	1 tbsp	Add the palm sugar to the bowl.⏱ 5sResultFish sauce base and lime juice and palm sugar
23	2 tbsp	Add the nam prik pao to the bowl.⏱ 5sResultFish sauce base mixture
24	—	Stir everything together until the palm sugar dissolves completely and the sauce is smooth.⏱ 20sResultTom yum sauceused in step 38
25	3 tbsp	Pour the vegetable oil into the wok.⏱ 5sResultVegetable oil
26	—	Heat the wok over the highest flame you have until the oil shimmers and just begins to smoke.⏱ 1 min 30sResultHot oil
27	Sliced galangal and sliced lemongrassstep 6	Tip the lemongrass and galangal into the hot oil in one motion.⏱ 5sResultSliced galangal and sliced lemongrass and hot oil
28	—	Stir-fry the lemongrass and galangal briskly, tossing constantly, until they are golden and intensely fragrant.⏱ 30sResultFragrant lemongrass and galangal
29	8 piece	Tear each kaffir lime leaf in half down the central rib and drop them into the wok.⏱ 5sResultFragrant lemongrass and galangal and kaffir lime leaf
30	Sliced shallots and measured garlic and thinly sliced bird's eye chilliesstep 14	Add the garlic, shallots and chillies to the wok.⏱ 5sResultFragrant lemongrass and galangal mixture
31	—	Stir-fry everything together, scraping the base of the wok constantly, until the shallots have softened and the garlic is golden but not burnt.⏱ 1 minResultSoftened aromatic base
32	200 g	Tear the oyster mushrooms into large pieces and add them to the wok.⏱ 5sResultSoftened aromatic base and oyster mushrooms
33	—	Stir-fry the mushrooms over the highest heat, pressing them occasionally against the wok, until they are golden at the edges and have released most of their liquid.⏱ 1 min 30sResultSeared mushrooms through aromatic base
34	200 g	Add the cherry tomatoes to the wok, pushing them into the hot base.⏱ 5sResultSeared mushrooms through aromatic base and cherry tomatoes
35	—	Stir-fry until the tomato skins blister and split and the flesh begins to collapse into the base.⏱ 1 minResultBlistered tomatoes with mushroom and aromatics
36	600 g	Add the raw king prawns to the wok and spread them into a single layer against the hot surface.⏱ 5sResultBlistered tomatoes with mushroom and aromatics and raw king prawns
37	—	Toss and stir-fry the prawns over full heat, turning each one as it curls and turns pink, until they are just cooked through with no grey remaining.⏱ 1 min 30sResultJust-cooked prawns through aromatic stir-fry
38	Tom yum saucestep 24	Pour the tom yum sauce around the edge of the wok so it sizzles as it hits the surface.⏱ 5sResultJust-cooked prawns through aromatic stir-fry and tom yum sauce
39	—	Toss everything together vigorously so the sauce coats every prawn and vegetable and reduces to a glossy, clinging glaze.⏱ 30sResultTom yum prawn stir-fry base
40	Sliced spring onionsstep 18	Scatter the spring onions into the wok.⏱ 5sResultTom yum prawn stir-fry base and sliced spring onions
41	—	Give one final toss to wilt the spring onions just slightly while keeping them bright green.⏱ 15sResultFinished tom yum prawn stir-fry
Total Time		21 min

Serving

Spoon the stir-fry onto a large serving plate, mounding it high and making sure the prawns sit on top.
Tear the fresh coriander leaves and scatter them over the top of the stir-fry to finish. The lemongrass stalk, galangal and kaffir lime leaf are there for flavour; don't eat them.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	381kcal
	36g
	14g
	2g
	25g
	10g
	4g
	1,255mg

Ingredients0/16

Tools0/10

Recipe

Tom Yum Prawn Stir-Fry

Tom Yum Prawn Stir-Fry with lemongrass, fish sauce and fresh lime juice, bringing bright acidity and aromatic depth to tender king prawns.

What you’ll doYou will prepare four bowls of ingredients: lemongrass and galangal, garlic with shallots and chillies, spring onions, and a balanced tom yum sauce. Heat oil in a wok until smoking, then build the dish in stages—aromatics first until golden, then mushrooms until they release their liquid, tomatoes until blistered, and finally raw prawns until just pink. The sauce goes in last, coating everything in a glossy glaze before the spring onions wilt on top.

Serves4

Total21 min

LevelMedium

Ingredients

Lemongrass stalk4 piece
Galangal40 g
Garlic6 clove
Shallots4 piece
Bird's eye chillies6 piece
Spring onions4 piece
Fish sauce3 tbsp
Lime juice3 tbsp
Palm sugar1 tbsp
Nam prik pao2 tbsp
Vegetable oil3 tbsp
Kaffir lime leaf8 piece
Oyster mushrooms200 g
Cherry tomatoes200 g
Raw king prawns600 g
Fresh coriander20 g

Tools

SpoonTongsWokLemongrass bowl (small bowl)Measured bowl (small bowl)Spring onions bowl (small bowl)Yum sauce bowl (small bowl)Chef's knifeWooden spoonLarge serving plateLarge spoonPeelerChopping board

Method

Trim the dry tops and root ends from the lemongrass stalks, then peel away the tough outer layers until you reach the pale, tender core.

20sChopping board, Chefs knifeLemongrass stalk · 4 piece

Slice the lemongrass cores into thin rounds on a sharp diagonal.

30sChopping board, Chefs knifeTrimmed lemongrass · step 1

Transfer the sliced lemongrass to a small bowl to keep it ready.

5sLemongrass bowl (small bowl)Sliced lemongrass · step 2

Scrape the skin from the galangal with a peeler, working around the knobby surface until the pale flesh is exposed.

20sChopping board, PeelerGalangal · 40 g

Slice the peeled galangal into thin coins, about 2 mm thick.

30sChopping board, Chefs knifePeeled galangal · step 4

Add the sliced galangal to the bowl with the lemongrass.

Result · Sliced galangal and sliced lemongrass · used in step 27

5sLemongrass bowl (small bowl)Sliced galangal · step 5

Crush each garlic clove flat with the side of the knife, then slip off the papery skin.

30sChopping board, Chefs knifeGarlic · 6 clove

Finely chop the peeled garlic cloves into a coarse paste.

40sChopping board, Chefs knifePeeled garlic cloves · step 7

Scrape the chopped garlic into a second small bowl.

5sMeasured bowl (small bowl)Finely chopped garlic · step 8

Halve each shallot through the root, then peel away the papery skin.

30sChopping board, Chefs knifeShallots · 4 piece

Slice the shallot halves thinly through the root so the layers hold together.

40sChopping board, Chefs knifePeeled Shallots · step 10

Add the sliced shallots to the bowl with the garlic.

5sMeasured bowl (small bowl)Sliced shallots · step 11

Slice the bird's eye chillies into thin rounds, keeping the seeds in for full heat.

30sChopping board, Chefs knifeBird's eye chillies · 6 piece

Add the sliced chillies to the bowl with the garlic and shallots.

Result · Sliced shallots and measured garlic and thinly sliced bird's eye chillies · used in step 30

5sMeasured bowl (small bowl)Thinly sliced bird's eye chillies · step 13

Trim the root ends and any wilted dark tips from the spring onions.

15sChopping board, Chefs knifeSpring onions · 4 piece

Pull away any slimy or damaged outer layers from the trimmed spring onions.

30sChopping board, Chefs knifeTrimmed spring onions · step 15

Slice the spring onions into 3 cm lengths on the diagonal.

20sChopping board, Chefs knifePeeled trimmed spring onions · step 16

Transfer the sliced spring onions to a third small bowl and set aside for finishing.

Result · Sliced spring onions · used in step 40

5sSpring onions bowl (small bowl)Sliced spring onions · step 17

Pour the fish sauce into a fourth small bowl.

5sYum sauce bowl (small bowl)Fish sauce · 3 tbsp

Stir the fish sauce briefly so it is ready to receive the remaining sauce ingredients.

10sYum sauce bowl (small bowl), Spoon

Add the lime juice to the bowl with the fish sauce.

5sYum sauce bowl (small bowl)Lime juice · 3 tbsp

Add the palm sugar to the bowl.

5sYum sauce bowl (small bowl)Palm sugar · 1 tbsp

Add the nam prik pao to the bowl.

5sYum sauce bowl (small bowl)Nam prik pao · 2 tbsp

Stir everything together until the palm sugar dissolves completely and the sauce is smooth.

Result · Tom yum sauce · used in step 38

20sYum sauce bowl (small bowl), Spoon

Pour the vegetable oil into the wok.

5sWokVegetable oil · 3 tbsp

Heat the wok over the highest flame you have until the oil shimmers and just begins to smoke.

1 min 30sWok

Tip the lemongrass and galangal into the hot oil in one motion.

5sWokSliced galangal and sliced lemongrass · step 6

Stir-fry the lemongrass and galangal briskly, tossing constantly, until they are golden and intensely fragrant.

30sWok, Wooden spoon

Tear each kaffir lime leaf in half down the central rib and drop them into the wok.

5sWokKaffir lime leaf · 8 piece

Add the garlic, shallots and chillies to the wok.

5sWokSliced shallots and measured garlic and thinly sliced bird's eye chillies · step 14

Stir-fry everything together, scraping the base of the wok constantly, until the shallots have softened and the garlic is golden but not burnt.

1 minWok, Wooden spoon

Tear the oyster mushrooms into large pieces and add them to the wok.

5sWokOyster mushrooms · 200 g

Stir-fry the mushrooms over the highest heat, pressing them occasionally against the wok, until they are golden at the edges and have released most of their liquid.

1 min 30sWok, Wooden spoon

Add the cherry tomatoes to the wok, pushing them into the hot base.

5sWokCherry tomatoes · 200 g

Stir-fry until the tomato skins blister and split and the flesh begins to collapse into the base.

1 minWok, Wooden spoon

Add the raw king prawns to the wok and spread them into a single layer against the hot surface.

5sWokRaw king prawns · 600 g

Toss and stir-fry the prawns over full heat, turning each one as it curls and turns pink, until they are just cooked through with no grey remaining.

1 min 30sWok, Tongs

Pour the tom yum sauce around the edge of the wok so it sizzles as it hits the surface.

5sWokTom yum sauce · step 24

Toss everything together vigorously so the sauce coats every prawn and vegetable and reduces to a glossy, clinging glaze.

30sWok, Tongs

Scatter the spring onions into the wok.

5sWokSliced spring onions · step 18

Give one final toss to wilt the spring onions just slightly while keeping them bright green.

15sWok, Tongs

Spoon the stir-fry onto a large serving plate, mounding it high and making sure the prawns sit on top.

15sLarge serving plate, Large spoonFinished tom yum prawn stir-fry · step 41

Tear the fresh coriander leaves and scatter them over the top of the stir-fry to finish. The lemongrass stalk, galangal and kaffir lime leaf are there for flavour; don't eat them.

Result · Tom Yum Prawn Stir-Fry

10sLarge serving plateFresh coriander · 20 g

Printed 7 October 2026