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Bowl of steaming Thai Shrimp Soup (Tom Yum Goong) with fresh cilantro and lime wedges

Authentic Thai Shrimp Soup (Tom Yum Goong)

This easy and flavorful Tom Yum Goong recipe brings the vibrant, iconic tastes of sour, spicy Thai shrimp soup directly to your kitchen.

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

Ingredients

Scale
  • 4 cups chicken or shrimp stock (or water)
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 piece (2-inch) galangal, thinly sliced
  • 6–8 kaffir lime leaves, torn
  • 10–12 medium shrimp, peeled and deveined, tails on (approx. 1 lb)
  • 1 cup straw mushrooms or oyster mushrooms, halved if large
  • 2–4 bird's eye chilies, bruised (or 1–2 tsp chili paste), adjust to taste
  • 3–4 tbsp fish sauce, to taste
  • 3–4 tbsp fresh lime juice, to taste
  • 1/2 cup cherry tomatoes, halved (optional)
  • 2–3 sprigs fresh cilantro, chopped, for garnish
  • 1/2 small red onion, thinly sliced (optional)

Instructions

  1. In a medium pot, bring the chicken or shrimp stock to a boil. Add the bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Reduce heat and simmer for 10-15 minutes to infuse the flavors.
  2. Add the mushrooms and chilies (or chili paste) to the simmering broth. Cook for 2-3 minutes until mushrooms are slightly tender.
  3. Add the peeled and deveined shrimp to the pot. Cook for 2-3 minutes, or just until the shrimp turn pink and opaque. Be careful not to overcook them.
  4. Remove the pot from the heat. Stir in the fish sauce and fresh lime juice. If using, add the halved cherry tomatoes and thinly sliced red onion.
  5. Taste the soup and adjust seasonings as needed, adding more fish sauce for saltiness, lime juice for sourness, or chilies for heat.
  6. Ladle the hot Tom Yum Goong into serving bowls. Garnish with fresh chopped cilantro.
  7. Serve immediately, ideally with steamed jasmine rice.

Notes

For a creamier version, a splash of evaporated milk or coconut milk can be added at the end, though this is for Tom Yum Nam Khon (creamy Tom Yum), not the clear ‘Goong’ version.

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