Tom yum goong is Thailand’s famous hot-and-sour shrimp soup, layered with lemongrass, galangal, makrut lime leaves, mushrooms, and fresh lime.
Infuse the broth with the aromatics before adding the shrimp, then balance salty, sour, spicy, and lightly sweet flavors just before serving.
Do not boil the lime juice. Add it after the pot comes off the heat so its fresh citrus aroma stays vivid.
Serving Suggestions
Serve with jasmine rice and extra lime. For a richer version, stir in a spoonful of roasted chili paste or evaporated milk.
Recipe Notes
Remove the lemongrass, galangal, and lime leaves before eating. The broth keeps for two days, but add fresh lime when reheating.
Thai Tom Yum Goong (Spicy and Sour Shrimp Soup)
A fragrant Thai hot-and-sour shrimp soup with lemongrass, galangal, lime leaves, mushrooms, and chili.
Ingredients
Equipment
Method
Infuse the Broth:
- Bring the stock to a simmer. Add the lemongrass, galangal, lime leaves, and chiles.
- Simmer for 10 minutes, then add the mushrooms, tomatoes, fish sauce, and chili paste.
Cook the Shrimp:
- Add the shrimp and simmer just until pink and opaque, 3 to 5 minutes.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust the fish sauce, lime, and chili.
Serve:
- Ladle into bowls and top with cilantro. Serve with lime wedges and jasmine rice.
Nutrition
Notes
- Keep the shrimp just cooked through; overcooking makes them firm and dry.
- For tom kha, replace part of the stock with coconut milk and add a little palm sugar.
