Tom Yum Goong Recipe

Tom Yum Goong is a classic Thai hot and sour soup made with shrimp, lemongrass, and a fragrant broth. This Best Tom Yum Goong Recipe offers an authentic taste of Thailand with a perfect balance of spicy, tangy, and savory flavors. A delicious and easy soup for any occasion!

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Soup

Cuisine thai

Servings 4

Calories 180 kcal

Equipment

Large pot
Sharp knife and cutting board
Mortar and pestle optional for pounding herbs
Ladle

Ingredients

300 g large shrimp
3 cups chicken broth
2 stalks lemongrass
3-4 kaffir lime leaves
4-5 slices fresh galangal
2-3 Thai bird’s eye chilies
200 g mushrooms
1 medium tomato
1-2 tbsp Thai chili paste
3 tbsp fish sauce
1 1/2 tbsp lime juice
1 tsp sugar
Fresh cilantro
1 tbsp coconut milk Optional

Instructions

1. Prepare the Broth
In a large pot, bring the chicken broth (or water) to a boil over medium heat.Add the bruised lemongrass, torn kaffir lime leaves, galangal slices, and Thai bird’s eye chilies. Let it simmer for 5-7 minutes until fragrant, infusing the broth with the herbs.
2. Add the Vegetables
Stir in the mushrooms and tomatoes, simmering for another 5 minutes until the mushrooms are tender.
3. Flavor the Soup
Add the Thai chili paste (nam prik pao) and stir until it’s fully dissolved into the soup.Add the fish sauce and sugar, adjusting the seasoning to your taste.
4. Cook the Shrimp
Add the shrimp to the soup and cook for about 2-3 minutes until they turn pink and are cooked through.
5. Add Lime Juice
Turn off the heat and stir in the lime juice for a fresh, tangy finish. Taste the soup and adjust the lime juice, fish sauce, or chili paste to your preference.
6. Serve
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with steamed rice on the side or enjoy on its own.

Notes

Lemongrass and Galangal: These aromatic herbs give Tom Yum Goong its distinct flavor. Bruising the lemongrass helps release its oils, while galangal adds an earthy spiciness. If you can't find fresh galangal, ginger is a suitable substitute, though the flavor will differ slightly.
Adjust the Spice: If you prefer less heat, reduce the number of Thai bird’s eye chilies. For a spicier version, you can add more chili paste or fresh chilies to taste.
Coconut Milk: For a creamy variation, add a tablespoon of coconut milk to the soup, which adds a rich, silky texture without overwhelming the tangy and spicy flavors.
Make it Vegetarian: Swap the shrimp for tofu and the chicken broth for vegetable broth to make a vegetarian version of this soup.