There’s something truly magical about the vibrant flavors of Thai cuisine, and at its heart lies the iconic Thai Shrimp Soup, also known as Tom Yum Goong. This beloved soup is a symphony of contrasting tastes – spicy, sour, salty, and sweet – all harmoniously balanced with fragrant herbs. It’s a dish that warms you from the inside out, offering a burst of exotic spices with every spoonful.
If you’ve ever dreamt of recreating that authentic Thai restaurant experience in your own kitchen, today is your day. Our recipe guides you through creating a rich, aromatic broth infused with lemongrass, galangal, and kaffir lime leaves, brimming with succulent shrimp and earthy mushrooms. It’s surprisingly simple to master, even for novice cooks, and promises to deliver an unforgettable culinary journey.
Get ready to embark on a flavorful adventure that will tantalize your senses and leave you craving more. This Thai Shrimp Soup is not just a meal; it’s an experience – perfect for a cozy evening, a vibrant dinner party, or whenever you need a little taste of Thailand.
PrintAuthentic Thai Shrimp Soup (Tom Yum Goong)
A classic Thai hot and sour soup featuring shrimp, mushrooms, and aromatic herbs in a flavorful broth.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups chicken or vegetable broth
- 1 lb large shrimp, peeled and deveined
- 8 oz straw mushrooms or button mushrooms, sliced
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 1-inch piece galangal (or ginger), thinly sliced
- 5–6 kaffir lime leaves, torn
- 2–3 Thai bird's eye chilies, bruised (or more, to taste)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon chili paste (nam prik pao), optional for richer color/flavor
- 1/2 cup cherry tomatoes, halved (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add lemongrass, galangal, kaffir lime leaves, and Thai chilies to the boiling broth. Reduce heat to medium-low and simmer for 10-15 minutes to infuse the flavors.
- Strain the broth to remove the aromatics, if desired, or leave them in for extra flavor. Return the broth to the pot.
- Add the mushrooms and bring the broth back to a gentle simmer. Cook for 3-5 minutes until the mushrooms are tender.
- Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Do not overcook.
- Remove the pot from the heat. Stir in the fish sauce, lime juice, and chili paste (if using). Taste and adjust seasoning as needed – it should be a balance of spicy, sour, and savory.
- Stir in cherry tomatoes, if using.
- Ladle the hot soup into bowls. Garnish generously with fresh cilantro and serve immediately.
Notes
For an extra creamy texture, a splash of coconut milk can be added at the end, though traditionally Tom Yum Goong is a clear broth soup. Adjust chili peppers to your preferred spice level. Serve with jasmine rice on the side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes