Tom Yum Goong (Spicy Shrimp Soup)
A bold and aromatic Thai soup with shrimp, lemongrass, mushrooms, and chili.
Details
Ingredients
- 1 liter chicken or vegetable stock
- 2 stalks lemongrass, smashed
- 4 kaffir lime leaves
- 1 inch galangal or ginger, sliced
- 200g mushrooms, sliced
- 12 large shrimp, peeled and deveined
- 2 tbsp nam prik pao (Thai chili paste)
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Fresh cilantro
Instructions
- 1
Bring stock to a boil with lemongrass, lime leaves, and galangal. Simmer for 5 minutes.
- 2
Add mushrooms and chili paste. Simmer for 3 minutes.
- 3
Add shrimp and cook until pink (2-3 minutes).
- 4
Remove from heat.
- 5
Stir in fish sauce and lime juice.
- 6
Garnish with cilantro and serve hot.
About This Recipe
The vibrant symphony of flavors in Tom Yum Goong represents the very soul of Thai cuisine, a perfect balance of spicy, sour, salty, and umami. More than just a soup, it's a culinary icon, celebrated from bustling street stalls to elegant fine dining, and even in homes across Thailand. Its distinct character comes from the interplay of fresh, potent aromatics: the bright citrus notes of lemongrass, the floral perfume of kaffir lime leaves, and the peppery warmth of galangal, all meticulously infused into a rich stock. This aromatic foundation is then punctuated by the savory sweetness of succulent shrimp and earthy mushrooms. The true artistry lies in the final seasoning, where nam prik pao, a roasted chili paste, adds depth and a gentle smoky heat, harmonizing with the pungent fish sauce and the sharp tang of fresh lime juice. While traditionally served clear (Tom Yum Goong Nam Sai), a creamy version (Tom Yum Goong Nam Khon) incorporates evaporated milk or coconut milk for richness. Enjoy this exhilarating soup piping hot, perhaps alongside a simple bowl of jasmine rice, to fully appreciate its invigorating complexity.
Tips & Tricks
- • To maximize the flavor extraction from your aromatics, always smash the lemongrass stalks thoroughly and gently tear the kaffir lime leaves before adding them to the simmering stock.
- • For a richer, creamier soup, stir in 1/4 cup of evaporated milk or coconut milk during the final stages of cooking, creating a 'Tom Yum Goong Nam Khon' style.
- • If preparing ahead, cook the shrimp separately and add them just before serving to prevent them from becoming tough; store the broth in the refrigerator for up to 3 days.
- • Serve Tom Yum Goong piping hot with a bowl of steamed jasmine rice to soak up the flavorful broth, or pair it with fresh spring rolls for a complete Thai meal.
Nutrition Facts
Per serving (approximate)