Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Tom Yum Soup Recipe: Hot and Sour Thai Prawn Soup at Home

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Few soups wake up your senses like tom yum soup. This hot and sour Thai prawn soup is a masterclass in balance: fragrant lemongrass and galangal, sharp lime, savory fish sauce, and plump prawns, all swimming in a bold, steaming broth. It tastes like your favorite Thai restaurant's version — and it takes 30 minutes at home.

The secret is building the broth in layers. First a quick prawn-shell stock, then the aromatics, then the seasoning. Every layer adds depth. Let's make it.

Steaming bowl of Thai tom yum soup with large prawns, lemongrass stalks, mushrooms, and chili oil swirls

Hot, sour, and deeply fragrant — tom yum soup ready in 30 minutes.

Recipe Info

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Calories: ~180 kcal per serving (without rice)

Ingredients

  • 500 g / 1 lb large prawns, peeled and deveined (keep the shells for the stock)
  • 1.25 L / 5 cups water or light chicken stock
  • 3 stalks lemongrass, cut into 5 cm / 2-inch pieces and bruised
  • 50 g / 1¾ oz galangal, sliced into 6 thin rounds
  • 6 kaffir lime leaves, torn in half
  • 3 red bird's eye chilies, bruised (plus more to taste)
  • 200 g / 7 oz straw mushrooms or oyster mushrooms, halved
  • 2 tbsp Thai chili paste (nam prik pao)
  • 3 tbsp fish sauce, plus more to taste
  • 2 tbsp fresh lime juice, plus more to taste (about 2 limes)
  • 1 tsp sugar
  • 150 ml / ⅔ cup coconut milk or evaporated milk (optional, for the creamy tom yum nam khon style)
  • 2 spring onions, thinly sliced
  • Fresh cilantro leaves, for garnish
  • Steamed jasmine rice, to serve

Flat-lay of tom yum ingredients: prawns, lemongrass, galangal, kaffir lime leaves, chilies, garlic, lime, and mushrooms

Everything you need for authentic tom yum — most of it is pantry staples.

Instructions

  1. Make the prawn stock: Put the prawn shells in a pot with the water (or stock) and bring to a boil. Reduce to a gentle simmer for 10 minutes, skimming off any foam. Strain and return the clear stock to the pot.
  2. Add the aromatics: Stir in the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5 minutes until the broth smells deeply fragrant.
  3. Cook the mushrooms: Add the mushrooms and simmer for 3 minutes until just tender.
  4. Season the broth: Whisk in the chili paste, fish sauce, and sugar until dissolved. Taste — it should be boldly salty and spicy at this point.
  5. Cook the prawns: Add the prawns and cook for 2–3 minutes, just until they turn pink and curl. Do not overcook — they continue cooking in the hot broth.
  6. Finish: Take the pot off the heat. Stir in the lime juice (and the coconut milk, if using). Taste and adjust — more fish sauce for salt, more lime for sour, more chili for heat.
  7. Serve: Ladle into warm bowls, top with spring onions and cilantro, and serve immediately with steamed jasmine rice.

Tom yum broth being ladled over prawns with a lime wedge and jasmine rice served alongside

Squeeze fresh lime at the very end — it makes all the difference.

Tips & Variations

  • Bruise the lemongrass properly. Smash the stalks with the flat side of a knife until they split — this releases the fragrant oils that simmering alone won't extract.
  • Add lime off the heat. Lime juice turns bitter if boiled. Stir it in after the pot comes off the stove for the cleanest sour flavor.
  • Choose your style. Clear broth (tom yum nam sai) is the classic; stir in coconut or evaporated milk for the creamy restaurant-style tom yum nam khon.
  • Swap the protein. This recipe works beautifully with chicken breast slices, firm white fish, or a mix of seafood — keep the cooking time short.
  • Make it ahead: Prepare the aromatic broth up to step 4 a day ahead and refrigerate. Reheat to a simmer, then add prawns and lime just before serving — the prawns cook in minutes.
  • Storage: Refrigerate leftovers for up to 2 days. The lime flavor fades, so add a fresh squeeze when reheating gently.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving (without rice) contains roughly 180 kcal, 16 g protein, 6 g fat, and 12 g carbohydrates. Tom yum is naturally light — most of the calories come from the prawns and any coconut milk you add.

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FAQ

Can I make tom yum without galangal?

You can substitute fresh ginger in a pinch, but galangal's piney, citrusy bite is what makes tom yum taste like tom yum. Look for it at Asian grocery stores, often sold frozen.

What is the difference between tom yum nam sai and nam khon?

Nam sai is the clear, fiery classic; nam khon adds coconut or evaporated milk plus extra chili paste for a richer, creamy, slightly sweeter soup. This recipe gives you both options.

My broth tastes flat. What went wrong?

Almost always it's under-seasoning. Tom yum should be assertive — add fish sauce a teaspoon at a time for saltiness and lime juice for brightness until it sings. Underseasoned broth is the most common mistake.

Can I use frozen prawns?

Yes — thaw them completely first and pat dry so they sear and cook evenly. Frozen prawns work well, but buy the best quality you can find since they're the star.

Hot, sour, fragrant, and on the table in 30 minutes — this tom yum soup is the kind of recipe that becomes a house legend. Have you tried this recipe? Tell us in the comments below, and save this recipe for your next craving!



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