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Travel News Travel from your kitchen: Thai tom yum goong

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Travel from your kitchen: Thai tom yum goong

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.


Nicha Laeietpiboon, Skyscanner, Singapore

I live and work in Singapore, but I am originally from Thailand. Typically, I would visit my family every two months, but with the outbreak, I’ve not seen them since January. Beyond a doubt, my favourite Thai dish is tom yum goong. While it isn’t quite the same as being home in Thailand, drinking the spicy, tangy soup does satisfy my foodie cravings.


For the soup

  • 500ml stock (chicken or prawn stock. I make mine using prawn shells and coriander root)
  • 500ml water
  • 2 stalks of lemongrass, sliced
  • 2 pieces of galangal (blue ginger)sliced
  • 8 pieces of kaffir lime leaves
  • Mushrooms
  • Choice of protein (I used prawns and squid, but you can use chicken or fish)

For the seasoning

  • 1 tablespoon of fish sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of lime juice
  • 1 tablespoon of chopped bird’s eye chilli (feel free to leave this out if you’re not a fan of spicy flavours)
  • Chopped kaffir lime leaf and coriander to garnish


  1. Bring the liquid (stock + water) to a boil before adding the lemongrass and galangal. Continue boiling for 3 minutes or until it becomes fragrant.
  2. Add mushrooms, and wait until the soup comes to a boil again. Add seasoning to taste.
  3. Add protein and bring it to a boil. Turn off heat.
  4. Garnish with kaffir lime leaf and coriander to serve.
  5. Dig in with a side of fluffy Thai rice.

Optional: For a creamier soup, add half a cup of evaporated milk and a tablespoon of chilli paste before serving.

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