Spicy & Sour Thai Shrimp Soup (Tom Yum Goong)

by
Jump to Recipe
Thai cuisine is beloved worldwide for its dynamic flavors, and few dishes capture its essence as perfectly as Tom Yum Goong, often simply known as Thai Shrimp Soup. This iconic hot and sour soup is a symphony for the senses, boasting a vibrant broth infused with aromatic herbs like lemongrass, galangal, kaffir lime leaves, and the fiery kick of chilies. Each spoonful offers a delightful balance of spicy, sour, salty, and a hint of sweetness, making it an unforgettable culinary experience.Whether you’re a seasoned chef or a home cook eager to explore new flavors, recreating this classic Thai dish in your own kitchen is more accessible than you might think. With fresh ingredients and a few simple steps, you can transport your taste buds straight to the bustling streets of Bangkok. Our recipe guides you through crafting a rich, flavorful broth, perfectly cooked succulent shrimp, and all the traditional garnishes that make this soup truly special.Get ready to impress your family and friends with an authentic bowl of Thai Shrimp Soup that rivals your favorite Thai restaurant. It’s not just a meal; it’s an adventure in a bowl, perfect for a cozy night in or a vibrant dinner party starter. Let’s dive into the world of Tom Yum Goong and bring the magic of Thailand to your table! Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy & Sour Thai Shrimp Soup (Tom Yum Goong)

Print Recipe

A classic Thai hot and sour soup featuring plump shrimp, mushrooms, and aromatic herbs in a vibrant, flavorful broth.

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

Ingredients

Scale
  • 4 cups chicken or vegetable broth
  • 1 lb large shrimp, peeled and deveined, tails on
  • 2 stalks lemongrass, tough outer layers removed, thinly sliced or smashed
  • 1.5-inch piece galangal, thinly sliced (or ginger if galangal is unavailable)
  • 4–5 kaffir lime leaves, torn
  • 8 oz straw mushrooms or oyster mushrooms, halved
  • 2–3 Thai bird's eye chilies, bruised or sliced (adjust to taste)
  • 2–3 tbsp fish sauce (nam pla)
  • 2–3 tbsp fresh lime juice, to taste
  • 1–2 tsp sugar (optional, to balance sourness)
  • 1/4 cup chopped cilantro, for garnish
  • Optional: 1-2 tbsp Tom Yum paste for deeper flavor
  • Optional: 1/2 cup evaporated milk or coconut milk for a creamier version (Tom Yum Nam Khon)

Instructions

  1. In a medium pot, bring the chicken or vegetable broth to a simmer over medium heat.
  2. Add the lemongrass, galangal, kaffir lime leaves, and bruised chilies to the simmering broth. If using Tom Yum paste, add it now and stir to combine.
  3. Let the broth simmer gently for 5-7 minutes to infuse the flavors.
  4. Add the mushrooms and shrimp to the pot. Cook for 2-3 minutes, or until the shrimp turn pink and are cooked through. Do not overcook.
  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're looking for a balance of spicy, sour, and savory.
  6. If making a creamy version, stir in the evaporated milk or coconut milk at this stage.
  7. Ladle the hot soup into bowls. Garnish generously with fresh cilantro. Serve immediately, perhaps with a side of jasmine rice.

Notes

For extra heat, add more chilies or a dash of chili oil. If you can’t find galangal, fresh ginger can be used as a substitute, though the flavor will be slightly different. Kaffir lime leaves and lemongrass are crucial for authentic flavor.

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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆