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Authentic Tom Yum Goong (Spicy and Sour Shrimp Soup)

Close-up of pink shrimp and bright red tomato slices simmering in the flavorful broth of tom yum soup, garnished with fresh herbs.

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Make authentic Tom Yum Goong, a classic Thai hot and sour soup featuring shrimp, lemongrass, galangal, and kaffir lime leaves.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 pound large shrimp, peeled and deveined
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 inch galangal, thinly sliced
  • 5 kaffir lime leaves, torn
  • 1 cup straw mushrooms, halved
  • 1/2 cup cherry tomatoes, halved
  • 2-3 Thai chilies, crushed (adjust to heat preference)
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice, fresh
  • 1 teaspoon sugar
  • 1/4 cup cilantro, chopped, for garnish
  • 1 tablespoon chili paste in oil (Nam Prik Pao)

Instructions

  1. Combine broth, lemongrass, galangal, and kaffir lime leaves in a pot. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors.
  2. Strain the broth to remove the solids (lemongrass, galangal, lime leaves) for a clearer soup, or leave them in for a more rustic texture. Return the broth to the pot.
  3. Add the mushrooms, tomatoes, and crushed chilies to the simmering broth. Cook for 3 minutes.
  4. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes. Do not overcook.
  5. Remove the pot from the heat. Stir in the fish sauce, lime juice, sugar, and chili paste in oil until dissolved.
  6. Taste the soup and adjust seasoning; add more lime juice for sourness or fish sauce for saltiness.
  7. Ladle the soup into bowls and garnish with fresh cilantro before serving immediately.

Notes

  • For a richer flavor, use shrimp shells and heads to make a quick stock base before starting the recipe.
  • If you cannot find galangal, use ginger as a substitute, though the flavor profile will change slightly.
  • Adjust the amount of crushed chilies or chili paste to control the final spice level.

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