Thai Tom Yum Goong: Hot And Sour Shrimp Soup
A classic Thai soup celebrated for its bold, hot, and sour flavors. Tom Yum Goong features fresh shrimp, lemongrass, kaffir lime leaves, galangal, and Thai chilies in a fragrant broth, finished with lime juice and fresh herbs. A true taste of Thailand’s culinary heritage.
Equipment
- Large pot
- Knife
- Cutting board
- Ladle
Ingredients
- 500 g fresh shrimp with shells for extra flavor
- 4 cups chicken or shrimp stock
- 2 stalks lemongrass bruised and cut into 2-inch pieces
- 3-4 kaffir lime leaves torn
- 3-4 slices galangal or ginger if unavailable
- 2-3 Thai chilies crushed, adjust to taste
- 200 g mushrooms straw or oyster mushrooms preferred
- 2 tbsp fish sauce
- 2 tbsp lime juice freshly squeezed
- 1 tsp sugar
- 1 small tomato cut into wedges
- to garnish fresh cilantro and green onions chopped
Instructions
- Heat the chicken or shrimp stock in a large pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and crushed Thai chilies. Simmer for 10 minutes to infuse the broth.
- Clean and devein the shrimp, leaving shells on for extra flavor. Add shrimp to the pot and cook for 2–3 minutes until pink and just cooked through.
- Add mushrooms and tomato wedges. Simmer for another 5 minutes until vegetables are tender.
- Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning for a balance of spicy, sour, and savory.
- Ladle soup into bowls and garnish with fresh cilantro and green onions. Serve hot.
Notes
For a creamier version (Tom Yum Goong Nam Khon), add a splash of coconut milk at the end. Adjust chili quantity for desired spice level. Serve with steamed rice or noodles for a complete meal.
Nutrition
Calories: 180kcalCarbohydrates: 8gProtein: 22gFat: 5gSaturated Fat: 1gCholesterol: 120mgSodium: 900mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 18mgCalcium: 12mgIron: 10mg
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