Tom Yum Goong with Sous Vide Prawns

Anova Culinary

This spicy prawn soup is a Thailand staple for both locals and holidaymakers. It's a healthy dish that packs a punch in the flavour department. This dish is perfect as a starter when entertaining or as a light midweek dinner.


Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 00:15

Temperature : 149F / 65C



  1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Bring an additional 4 1/2 cups (1 L) water to a boil in a large pot over high heat.
  2. Lightly season the shrimp with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion method or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.
  3. Meanwhile, prepare the soup: Add the lemongrass, kaffir lime leaves, galangal, and Thai chiles to the pot of boiling water. Continue to boil for 10 minutes.
  4. Add the mushrooms, tomatoes, and onion. Continue to boil until the onions are soft, 1 to 2 minutes. Add the fish sauce and palm sugar, and boil for 2 minutes. Remove from heat and add the coconut milk, lime juice, chile paste, and cilantro. Season to taste with additional lime juice, fish sauce, and/or palm sugar.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Immediately remove shrimp from the bag and transfer to the soup. Divide the soup between 2 serving bowls. Serve.