Thai hot and sour shrimp soup
Tom Yum Goong
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Tom Yum Goong
Thai hot and sour shrimp soup
★4.8(12)
Thailand's most famous soup—a electrifying balance of hot, sour, salty, and sweet flavors with plump shrimp, mushrooms, and aromatic herbs.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tom yum goong is a symphony of Thai aromatics: lemongrass, galangal, and kaffir lime leaves create a broth so fragrant it hits you before the first spoonful. The roasted chili paste adds both heat and depth.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
Ingredients
- 1 lb large shrimp, peeled (save shells)
- 3 stalks lemongrass, cut into 2-inch pieces and bruised
- 5 kaffir lime leaves, torn
- 2 tbsp roasted chili paste (nam prik pao)
- 1 cup straw mushrooms or button mushrooms
- 3 tbsp fish sauce
Instructions
- 1
Simmer shrimp shells in 4 cups water for 10 minutes to make a quick stock. Strain and discard shells.
- 2
Add lemongrass, kaffir lime leaves, and galangal slices to the stock. Simmer 5 minutes.
- 3
Stir in chili paste and fish sauce. Add mushrooms and cook 2 minutes.
- 4
Add shrimp and cook just until pink, about 2 minutes. Remove from heat.
- 5
Squeeze in lime juice and add fresh chilies. Garnish with cilantro and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
ShrimpChicken breast, sliced
Makes tom yum gai, equally delicious
Roasted chili pasteSriracha + a pinch of sugar
Less complex but adds the necessary heat and sweetness
Tips & Storage
Pro Tips
Do not boil after adding lime juice or the broth will turn bitter.
For tom yum nam khon (creamy version), stir in 2 tablespoons of evaporated milk.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate without shrimp for up to 2 days. Add shrimp when reheating.
Reheating
Bring to a gentle simmer and add fresh shrimp to prevent overcooking.
Nutrition Facts
Per serving (170mg) · 4 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein24g
Carbohydrates4g
Fat12g
Fiber920mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is this soup very spicy?
- It has a moderate kick; reduce chili paste and fresh chilies to taste.
- Can I eat the lemongrass?
- The lemongrass is for flavoring only—push it aside while eating.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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