A steaming bowl of vibrant Thai Shrimp Soup (Tom Yum Goong) garnished with fresh cilantro and lime wedges, perfect for an authentic Thai meal.

Authentic Thai Shrimp Soup (Tom Yum Goong) Recipe

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Transport your taste buds straight to Thailand with this vibrant and aromatic Thai Shrimp Soup, famously known as Tom Yum Goong. This iconic hot and sour soup is a cornerstone of Thai cuisine, celebrated for its complex layers of flavor that perfectly balance spicy, sour, savory, and a hint of sweetness. It’s an incredibly satisfying dish that can be enjoyed as a light meal or a hearty appetizer. Crafting Tom Yum Goong at home might seem daunting, but with fresh ingredients and a few simple steps, you can recreate this beloved classic in your own kitchen. Our recipe guides you through the process of infusing the broth with fragrant herbs like lemongrass, galangal, and kaffir lime leaves, then adding succulent shrimp and mushrooms to create a truly unforgettable culinary experience. Get ready to impress your family and friends with a bowl of this authentic Thai delight. Whether you’re a seasoned chef or a home cook looking to explore new flavors, this Thai Shrimp Soup recipe is accessible and rewarding. It’s not just a meal; it’s an adventure for your palate, offering a delightful warmth and a burst of exotic spices that will leave you craving more. Dive in and discover the magic of homemade Tom Yum Goong! Print
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A steaming bowl of vibrant Thai Shrimp Soup (Tom Yum Goong) garnished with fresh cilantro and lime wedges, perfect for an authentic Thai meal.

Authentic Thai Shrimp Soup (Tom Yum Goong)

Print Recipe

A vibrant and aromatic hot and sour Thai soup featuring succulent shrimp, mushrooms, and a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves.

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

Ingredients

Scale
  • 4 cups chicken or vegetable broth
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1-inch piece galangal, thinly sliced (or ginger if unavailable)
  • 4–5 kaffir lime leaves, torn
  • 2–3 small red chilies (bird's eye chilies), crushed (adjust to taste)
  • 1 lb raw shrimp, peeled and deveined, tails on or off
  • 8 oz straw mushrooms or button mushrooms, halved
  • 2 tbsp fish sauce
  • 2 tbsp lime juice, freshly squeezed
  • 1 tsp granulated sugar (optional, to balance flavors)
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup chopped green onions, for garnish (optional)
  • Chili oil or roasted chili paste (nahm prik pao), for serving (optional)

Instructions

  1. In a medium pot, bring the chicken or vegetable broth to a boil over medium-high heat.
  2. Add the bruised lemongrass, sliced galangal, torn kaffir lime leaves, and crushed red chilies to the boiling broth. Reduce heat to medium-low and simmer for 5-7 minutes to allow the flavors to infuse.
  3. Remove the lemongrass, galangal, and kaffir lime leaves from the broth using a slotted spoon. This prevents them from being chewy while eating, but their flavor has already been extracted.
  4. Add the shrimp and mushrooms to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp.
  5. Remove the pot from the heat. Stir in the fish sauce, fresh lime juice, and sugar (if using). Taste and adjust seasonings as needed; you may want more fish sauce for saltiness, lime juice for sourness, or chilies for heat.
  6. Ladle the hot soup into serving bowls. Garnish generously with fresh cilantro and green onions.
  7. Serve immediately, optionally with a side of chili oil or roasted chili paste for an extra kick.

Notes

For an even richer flavor, you can use shrimp shells to make your own shrimp broth. Add a splash of coconut milk for a creamier, milder version (Tom Yum Goong Nam Khon).

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

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