Seafood Recipes

Banana Prawn TomYum

Banana prawns cooked briefly in a hot and sour tom yum broth of lemongrass, kaffir lime leaves, chilli, fish sauce and lime.

Banana Prawn Tom Yum
4 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Thai
Cuisine
The Recipe

About This SeafoodDish

Discover how to make a delicious Banana Prawn Tom Yum with fresh prawns and aromatic spices. This Thai-inspired soup is packed with bold flavours, including lemongrass, kaffir lime leaves, and chilli, making it the perfect dish for seafood lovers. The tender banana prawns are the star of the dish, absorbing all the rich, tangy broth. Ideal for a quick weeknight dinner or special occasion, this recipe is easy to follow. Order premium banana prawns online from Pearl Seafoods, with reliable delivery across Sydney.

Ingredients

  1. 300g banana prawns, peeled and deveined
  2. 1 tbsp vegetable oil
  3. 2 stalks lemongrass, smashed
  4. 4 kaffir lime leaves, torn
  5. 2 bird’s eye chillies, sliced (adjust to taste)
  6. 4 cups chicken stock
  7. 200g mushrooms, sliced
  8. 2 tbsp fish sauce
  9. 1 tbsp lime juice
  10. 1 tsp sugar
  11. 100g cherry tomatoes, halved
  12. Fresh coriander leaves, to garnish
  13. Lime wedges, to serve

Method

  1. In a large pot, heat the vegetable oil over medium heat. Add the smashed lemongrass, kaffir lime leaves, and bird’s eye chillies. Cook for 1-2 minutes until fragrant.
  2. Add the chicken stock to the pot and bring to a simmer. Let it cook for 5-7 minutes to allow the flavours to infuse.
  3. Stir in the fish sauce, sugar, and lime juice. Adjust the seasoning to taste, then add the mushrooms and tomato. Simmer for another 3-4 minutes until the vegetables are tender.
  4. Add the banana prawns to the pot and cook for 2-3 minutes, or until the prawns are pink and cooked through.
  5. Remove the soup from the heat and discard the lemongrass and lime leaves. Ladle the soup into bowls and garnish with fresh coriander. Serve immediately.
From Our Kitchen

Chef's Tip

For an authentic and balanced Tom Yum, allow the lemongrass, kaffir lime leaves, and chilli to gently infuse into the broth before adding the prawns. This builds a deep aromatic base without overpowering the delicate sweetness of the seafood. Add the banana prawns right at the end and cook only briefly so they stay tender and juicy. The perfect Tom Yum should balance salty, sour, spicy, and slightly sweet flavours, with fresh lime added just before serving to keep the broth bright and vibrant.

FEATURED

FeaturedProduct

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NUTRITION

NutritionPerServing

  • Calories 150 kcal
  • Total Fat 4.0 g
  • Total Carbohydrate 8.0 g
  • Protein 16.0 g
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