Authentic Thai Shrimp Soup Recipe: Easy & Flavorful Tom Yum Goong

There are few dishes as iconic and beloved as Tom Yum Goong. This fiery, fragrant, and utterly delicious Thai Shrimp Soup is a symphony of flavors – spicy, sour, salty, and a hint of sweet, all balanced beautifully with a bounty of aromatic herbs. If you’ve ever savored a spoonful and wished you could recreate that magic at home, you’re in the right place! Get ready to dive into the authentic taste of Thailand with our easy-to-follow Authentic Thai Shrimp Soup (Tom Yum Goong) Recipe.

What Makes Tom Yum Goong So Special?

Tom Yum Goong, often simply called Tom Yum, is a hot and sour soup that originates from Thailand. “Tom” refers to the boiling process, “Yum” signifies a spicy and sour salad or dish, and “Goong” means shrimp. While there are many variations, the clear broth (Tom Yum Nam Sai) and the creamy broth (Tom Yum Nam Khon, often with evaporated milk or coconut milk) are the most popular. This recipe focuses on a flavorful, slightly creamy version that’s incredibly satisfying.

The magic truly lies in its aromatic base: lemongrass, galangal, and kaffir lime leaves. These three ingredients form the holy trinity of Thai cooking, providing an unparalleled depth of flavor and fragrance that transports you straight to the bustling streets of Bangkok.

Essential Ingredients for Authentic Thai Shrimp Soup

Creating an authentic Thai Shrimp Soup requires a few key ingredients that are worth seeking out. Many can be found in Asian supermarkets or even well-stocked regular grocery stores.

The Aromatic Foundation:

• Lemongrass: Look for firm, green stalks. Bruise them well to release their citrusy aroma.
• Galangal: Similar to ginger but with a more pungent, peppery, and piney flavor. Fresh is best, but frozen slices work too.
• Kaffir Lime Leaves: These fragrant leaves impart a unique citrusy, floral note. Bruise or tear them before adding.

The Flavor Boosters:

• Thai Chili Paste (Nam Prik Pao): This roasted chili paste adds a rich, smoky, and slightly sweet depth, as well as color and a touch of creaminess. It’s often overlooked but truly essential for a complex Tom Yum.
• Fish Sauce: The cornerstone of Thai seasoning, providing savory umami and saltiness.
• Fresh Lime Juice: Added at the end to ensure a bright, fresh sourness.
• Bird’s Eye Chilies: For that signature spicy kick. Adjust to your heat preference!

The Stars:

• Shrimp: Fresh, raw shrimp are ideal. Peel and devein them, leaving tails on for presentation if you like.
• Mushrooms: Straw mushrooms, oyster mushrooms, or button mushrooms are common additions, adding texture and absorbing the wonderful broth flavors.
• Cherry Tomatoes: These add a lovely sweetness and slight acidity that complements the other flavors.

Tips for the Best Tom Yum Goong

Making a restaurant-quality Thai Shrimp Soup at home is easier than you think with these simple tips:

• Don’t Skimp on Fresh Herbs: While dried versions exist, fresh lemongrass, galangal, and kaffir lime leaves make a world of difference in flavor and aroma.
• Build Your Broth Base: Allow the aromatics to simmer gently to fully infuse the broth before adding other ingredients.
• Taste and Adjust: Thai cooking is all about balance. If you enjoy exploring other Thai dishes, consider trying Spicy Thai Green Curry. Taste your soup before serving and adjust the fish sauce (salty), lime juice (sour), chili (spicy), and a tiny pinch of sugar (sweet, to balance) until it’s perfect for your palate.
• Cook Shrimp Briefly: Shrimp cook very quickly. Add them last and remove from heat as soon as they turn pink and opaque to prevent them from becoming tough.
• Garnish Generously: Fresh cilantro and extra lime wedges not only make the soup look beautiful but also add a burst of freshness.

Whether you’re a seasoned Thai food enthusiast or new to its incredible flavors, this Tom Yum Goong recipe is a fantastic way to bring the taste of Thailand into your kitchen. It’s surprisingly straightforward and the results are incredibly rewarding. Get ready to impress your taste buds and your family with this vibrant, aromatic, and deeply satisfying Thai Shrimp Soup!

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Authentic Tom Yum Goong (Thai Shrimp Soup)

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A vibrant, spicy, and sour Thai shrimp soup infused with aromatic herbs like lemongrass, galangal, and kaffir lime leaves.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 cups chicken or vegetable broth
• 1 lb large shrimp, peeled and deveined, tails on or off
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 (2-inch) piece galangal, thinly sliced
• 5–6 kaffir lime leaves, torn
• 3–4 Thai bird's eye chilies, bruised or sliced (adjust to taste)
• 1 cup sliced straw mushrooms or oyster mushrooms
• 1/2 cup cherry tomatoes, halved
• 2–3 tablespoons fish sauce
• 2–3 tablespoons fresh lime juice
• 1–2 tablespoons Thai chili paste (nam prik pao)
• 1–2 tablespoons evaporated milk or coconut milk (optional, for creaminess)
• 1/4 cup fresh cilantro, chopped, for garnish

Instructions

1. In a medium pot, bring the broth to a boil.
2. Add lemongrass, galangal, kaffir lime leaves, and chilies to the boiling broth. Reduce heat to a simmer and let it infuse for 5-7 minutes.
3. Stir in the Thai chili paste until dissolved. If using, add evaporated milk or coconut milk now.
4. Add the mushrooms and cook for 2-3 minutes until slightly softened.
5. Add the shrimp and cherry tomatoes. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Do not overcook.
6. Remove the pot from heat. Stir in the fish sauce and fresh lime juice. Taste and adjust seasoning as needed – add more fish sauce for saltiness, lime juice for sourness, or chilies for heat.
7. Ladle the hot Tom Yum Goong into bowls, garnish with fresh cilantro, and serve immediately.

Notes

Adjust chili paste and fresh chilies to your desired spice level. For the best flavor, use fresh lemongrass, galangal, and kaffir lime leaves. A pinch of sugar can help balance the sourness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes