There’s nothing quite like a steaming bowl of authentic Thai Shrimp Soup to transport your taste buds straight to the bustling streets of Bangkok. Known affectionately as Tom Yum Goong, this iconic dish is a masterful blend of spicy, sour, salty, and sweet, creating a flavor explosion that is both invigorating and incredibly comforting. If you’ve ever dreamt of recreating that perfect balance of lemongrass, galangal, kaffir lime leaves, and fiery chilies, you’re in the right place!
Forget bland, uninspired meals – this recipe for Thai Shrimp Soup is designed to bring the vibrant essence of Thai cuisine directly into your kitchen. Whether you’re a seasoned chef or a culinary newcomer, our easy-to-follow steps will guide you through crafting a soup that’s not only bursting with flavor but also surprisingly quick to prepare. Get ready to impress your family and friends with a truly restaurant-quality dish that’s perfect for any occasion.
PrintSpicy & Sour Thai Shrimp Soup (Tom Yum Goong)
A classic Thai soup featuring succulent shrimp, mushrooms, and a fragrant, spicy, and sour broth infused with lemongrass, galangal, and kaffir lime leaves.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 thumb-sized piece galangal, thinly sliced (or ginger if unavailable)
- 4–5 kaffir lime leaves, torn
- 2–3 bird's eye chilies, bruised or sliced (adjust to taste)
- 1 lb large shrimp, peeled and deveined
- 1 cup straw mushrooms or button mushrooms, halved
- 2–3 tbsp fish sauce
- 2–3 tbsp lime juice, freshly squeezed
- 1 tbsp sugar (optional, to balance flavors)
- 1/2 cup cherry tomatoes, halved
- Fresh cilantro, chopped, for garnish
- Optional: 1-2 tbsp Tom Yum paste for extra flavor
Instructions
- In a large pot, bring the broth to a boil. Add lemongrass, galangal, kaffir lime leaves, and chilies. Reduce heat and simmer for 5-7 minutes to infuse the flavors.
- Add the shrimp and mushrooms to the simmering broth. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.
- Remove the pot from the heat. Stir in the fish sauce, lime juice, and sugar (if using). Taste and adjust seasoning as needed – it should be a balance of spicy, sour, and salty.
- Add the halved cherry tomatoes and stir gently. Do not overcook the tomatoes.
- Ladle the Thai Shrimp Soup into bowls, garnish generously with fresh cilantro, and serve immediately. Serve with jasmine rice on the side if desired.
Notes
For a creamier soup, add 1/4 cup of coconut milk or evaporated milk at the end, after removing from heat. Adjust the amount of chilies to your preferred spice level. If galangal is hard to find, fresh ginger can be used as a substitute, though the flavor profile will be slightly different.
- Prep Time: 15 minutes
- Cook Time: 15 minutes