IH Smart Cooker

Thai Style Hot and Sour Soup 【Tomyum Kung】

Recipes | Buffalo Cookware Malaysia
  • 6 prawns
  • 2 stalks lemongrass
  • 5 kaffir lime leaf (slightly crushed by hand)
  • 3 sliced galangal
  • 1 red chilli (cut diagonally)
  • 1-2 red onions (minced)
  • 1 tbsp oil
  • 8 cherry tomatoes
  • 1 packet shimeiji mushroom
  • 1 tbsp thai chili sauce
  • 3 tbsp lemon juice
  • 2 tbsp fish sauce
  • 500ml chicken/vegetable broth
  • 300ml water
  • Salt (to taste)


  1. Wash, deshell and devain prawns. Set aside prawn shell and prawn head.
  2. Slightly pat lemongrass and cut into 3 inch section. Leave a small portion for decoration.
  3. Add oil into inner pot. Select “Steam” function and cook with preserve timing. Add prawn shell and prawn head and saute.
  4. Add in chicken broth and water and let it boil. Once boiling, remove prawn shell and prawn head.
  5. Add lemongrass, galangal and red onion to boil (about 10mins), then add thai chilli sauce, kaffir lime leaf, shimeiji mushroom and cherry tomatoes to the broth.
  6. Once boiling, add fish stock, prawns, lemon juice and salt to taste.
  7. Soup is ready to serve once the prawn cooked.