Creamy Tom Yum with Chicken, Prawns and Coconut

Name: Creamy Tom Yum with Chicken, Prawns and Coconut
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 400 g chicken breast, thinly sliced; 250 g raw peeled prawns; 200 g mushrooms, sliced; 1 l chicken stock; 400 ml coconut milk; 2 stalk lemongrass, bruised and cut; 4 slice fresh galangal or ginger; 3 whole kaffir lime leaves, torn, optional; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tsp chilli paste, or to taste; 2 whole tomatoes, wedged; 2 tbsp chopped coriander

A hot and sour coconut soup with chicken, prawns, mushrooms and Thai aromatics.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This creamy tom yum-style soup combines chicken, prawns, mushrooms and aromatic lemongrass, lime and chilli, finished with coconut milk. Coconut milk makes this a creamy variation rather than a claim to a single canonical version. Simmer the aromatics first so the broth takes on their fragrance, cook the chicken to 74°C (165°F), and add prawns near the end until opaque and firm. Balance the final bowl with lime and fish sauce. Bring stock to a simmer with lemongrass, galangal and lime leaves. Simmer gently 10 minutes. Add chicken and mushrooms. Simmer until chicken reaches 74°C (165°F). Stir in coconut milk, fish sauce, chilli paste and tomatoes. Heat gently; do not boil hard. Add prawns and simmer 3 to 4 minutes until opaque and firm.

Creamy Tom Yum with Chicken, Prawns and Coconut

How to tell when it is ready

Remove lemongrass and lime leaves. Stir in lime juice, taste and adjust chilli, fish sauce or lime. Garnish with coriander.

Tips

Bring stock to a simmer with lemongrass, galangal and lime leaves.
Add chicken and mushrooms.
Stir in coconut milk, fish sauce, chilli paste and tomatoes.
Add prawns and simmer 3 to 4 minutes until opaque and firm.

Troubleshooting

If soup tastes flat, add lime juice and fish sauce a little at a time.
If coconut milk separates, lower the heat and whisk gently.

Substitutions

Use firm tofu instead of chicken and prawns.
Use ginger if galangal is unavailable.

Variations

Add baby corn.
Use extra chilli paste for more heat.

Serving suggestions

Serve with jasmine rice.
Add extra lime at the table.
Garnish with coriander.
Offer chilli oil separately.

Make ahead

Prepare components ahead and store safely. Refrigerate promptly for up to 2 days. Reheat gently until steaming; avoid boiling vigorously after adding coconut milk.

Storage

Refrigerate promptly for up to 2 days. Reheat gently until steaming; avoid boiling vigorously after adding coconut milk.

Food safety

Cook chicken to 74°C (165°F) and prawns until opaque and firm; keep seafood chilled until use.

Frequently asked questions

Can I make this soup ahead?

Prepare the aromatic broth ahead. Add chicken, prawns and coconut milk close to serving for best texture.

How should I store creamy tom yum with chicken and prawns?

Refrigerate promptly for up to 2 days. Reheat gently until steaming; avoid boiling vigorously after adding coconut milk.

Serve with jasmine rice. Refrigerate promptly for up to 2 days. Reheat gently until steaming; avoid boiling vigorously after adding coconut milk.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Creamy Tom Yum with Chicken, Prawns and Coconut