🇹🇭 Thailand · Food
Tom Yum Goong (Spicy Shrimp Soup)
By eatmundo · July 9, 2026
Tom Yum Goong is an iconic Thai hot and sour soup, renowned for its vibrant, complex flavors. It perfectly balances spicy chilies, sour lime, fragrant lemongrass, galangal, kaffir lime leaves, and savory fish sauce, all harmonizing with tender shrimp and mushrooms in a clear or creamy broth.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your aromatic herbs. Bruise 2 stalks of lemongrass by hitting them lightly with the back of your knife to release their oils, then slice them into 1-inch pieces. Slice 5 pieces of fresh galangal and tear 4 kaffir lime leaves.
- 2
In a medium pot, bring 4 cups of water or chicken stock to a rolling boil over high heat. Once boiling, add the prepared lemongrass, galangal, and kaffir lime leaves. Reduce heat to medium and let it simmer for 5 minutes to infuse the broth with their fragrant essences.
- 3
Add 200g of halved straw mushrooms or oyster mushrooms to the simmering broth. Cook for about 2 minutes until they are slightly softened.
- 4
Next, add 400g of peeled and deveined large raw shrimp. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Overcooking the shrimp will make them rubbery, so watch them closely!
- 5
Now, season the soup. Stir in 1-2 tablespoons of Tom Yum chili paste (Nam Prik Pao), 2-3 tablespoons of fish sauce, and 3-4 tablespoons of fresh lime juice. If you like extra heat, add 2-3 sliced Thai bird's eye chilies.
- 6
Taste the soup and adjust the seasonings to your preference. It should be a harmonious balance of spicy, sour, and savory. Add more fish sauce for saltiness, lime juice for sourness, or chili paste for heat and richness.
- 7
Remove the pot from the heat. This helps preserve the fresh, bright flavors of the lime and herbs. Ladle the hot soup into serving bowls.
- 8
Garnish generously with fresh coriander leaves before serving. Tom Yum Goong is best enjoyed immediately while hot, with a side of jasmine rice.
- 9
For a creamy version (Tom Yum Goong Nam Khon), you can add 2 tablespoons of evaporated milk or coconut milk along with the chili paste in step 5.
Frequently Asked Questions
How do I know when the shrimp are perfectly cooked for Tom Yum Goong, and what type is best?+
Shrimp are perfectly cooked when they turn opaque pink and curl into a loose "C" shape; overcooked shrimp become rubbery. Use medium to large fresh prawns for the best texture and flavor absorption.
Is it okay to use ginger if I can't find galangal for Tom Yum Goong?+
No, galangal is a crucial ingredient for authentic Tom Yum Goong, providing a unique citrusy, peppery, and piney aroma distinct from ginger. Substituting it would significantly alter the soup's traditional flavor profile.
What's the best way to prepare lemongrass to extract maximum flavor for Tom Yum Goong?+
To maximize flavor, remove the tough outer layers and bruise the bottom 3-4 inches of the lemongrass stalks with the back of a knife or a pestle before adding them to the broth. This releases their essential oils effectively.
My Tom Yum Goong tastes too sour or too salty. How can I balance the flavors?+
To balance the classic Tom Yum flavors, add a touch of sugar if it's too sour, or dilute slightly with a little water or broth if it's too salty. A bit more lime juice can also help cut through excessive saltiness.
