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How to Make the Dish

  • Banana Shrimps, shell removed 600.0 g
  • Bird-Eye Chilli, pounded 20.0 g
  • Fresh Galangal, sliced 20.0 g
  • Lemongrass, finely julienned 24.0 g
  • Coriander Root 9.0 g
  • Stock 1200.0 mg
  • Shallots 40.0 g
  • Straw Mushrooms 60.0 g
  • Sugar 8.0 g
  • Chili Paste 48.0 g
  • ำปลา 64.0 g
  • KNORR Lime Seasoning Powder 400 g 24.0 g
  • KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g 12.0 g
  • Evaporated Milk 180.0 g
  • Sliced Kaffir Lime Leaves 6.0 g


  • Coriander Leaves (for decoration)
  • Sliced Red Chilli for decorating

The familiar riverside way of life that is inherited and passed on to become one of the proud authentic Thai taste.



  1. How to Make the Dish

    • Wash the shrimps, remove shells and devein before washing them again.
    • Prepare the ingredients by pounding bird-eye chillis, slicing fresh galangal, lemongrass, and coriander root. Set aside.
    • Heat the stock. Add in coriander root, red onion, sliced fresh galangal, and pounded bird-eye chilis. Bring to boil then add straw mushroom.
    • Season to your taste with sugar, chilli paste, Knorr Premium Fish Sauce, Knorr Lime Seasoning Powder, and Aroysure All-In-One Chicken Flavoured Seasoning. Mix well and bring to boil.
    • Add the shrimps into the stock. Once the shrimps are cooked, reduce heat and add evaporated milk and sliced kaffir lime leaves. Season to your taste.
  2. Serving

    • Put Tom Yum Goong in a bowl. Decorate with coriander leaves and sliced chili pepper. Serve while hot.
  3. Secret Tips for Business Owners

    • To make the soup smooth, reduce heat before adding evaporated milk so that it will not separate itself and form a layer.
    • It is recommended that one serve of Tom Yum Gung contains 7 shrimps.
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