Tom Yum Goong with Sous Vide Prawns


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, ...

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Recipe Temp 149 F / 65 C
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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.

Ingredients for 2

  • 12 large tail-on shrimp, peeled

  • Kosher salt and freshly ground black pepper

  • 1 stalk lemon grass, outer leaves removed, lightly smashed, and sliced diagonally into 1-inch slices

  • 5 kaffir lime leaves, torn in half

  • 1 (2-inch) piece galangal, thinly sliced

  • 4 Thai chiles, stalks removed and lightly smashed

  • 4 oyster mushrooms, halved lengthwise

  • 8 cherry tomatoes

  • 1/2 white onion, sliced into 1/2-inch wedges

  • 3 tablespoons fish sauce

  • 1 teaspoon palm sugar or packed dark brown sugar

  • 10 tablespoons coconut milk

  • 3 tablespoons freshly squeezed lime juice

  • 3 tablespoons Thai roasted chile paste

  • 1/4 cup roughly chopped cilantro


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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

    • Step 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.

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149 F / 65 C Recipe Temp
Recipe Time
Prep Time