Go Back
–+ servings
Thai tom yum goong with shrimp, mushrooms, lemongrass, lime leaves, tomatoes, and cilantro.

Thai Tom Yum Goong (Spicy and Sour Shrimp Soup)

No ratings yet
A fragrant Thai hot-and-sour shrimp soup with lemongrass, galangal, lime leaves, mushrooms, and chili.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Tom Yum Broth
  • 4 cups chicken or seafood stock
  • 1 lb large shrimp peeled and deveined
  • 2 lemongrass stalks bruised and cut into pieces
  • 1/4 cup fresh galangal thinly sliced
  • 6 makrut lime leaves torn
  • 1 cup oyster mushrooms torn
  • 2 ripe tomatoes quartered
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice plus wedges to serve
  • 1 tbsp Thai roasted chili paste optional
  • 2 Thai chiles bruised
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Medium saucepan
  • Ladle
  • Chef's knife
  • Citrus juicer

Method
 

Infuse the Broth:
  1. Bring the stock to a simmer. Add the lemongrass, galangal, lime leaves, and chiles.
  2. Simmer for 10 minutes, then add the mushrooms, tomatoes, fish sauce, and chili paste.
Cook the Shrimp:
  1. Add the shrimp and simmer just until pink and opaque, 3 to 5 minutes.
  2. Remove the pot from the heat and stir in the lime juice. Taste and adjust the fish sauce, lime, and chili.
Serve:
  1. Ladle into bowls and top with cilantro. Serve with lime wedges and jasmine rice.

Nutrition

Calories: 190kcalCarbohydrates: 14gProtein: 28gFat: 3gSaturated Fat: 1gCholesterol: 185mgSodium: 1280mgFiber: 3gSugar: 6g

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.