Ingredients
Scale
- 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