Go Back

Tom Yum Goong

A vibrant and comforting Thai lemongrass soup with shrimp, balancing spicy, sour, sweet, and salty flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2.5 cups water Use filtered water for the best flavor.
  • 2 stalks lemongrass Look for fresh, firm stalks; older stalks can be tough.
  • 10 leaves kaffir lime leaves Fresh leaves are a must for authentic flavor; dried is acceptable if fresh is unavailable.
  • 1 chunk galangal Thumb-sized chunk; ginger can be a substitute.
  • 4 pieces shallots If shallots aren’t available, yellow onions can work.
  • 5 pieces Thai chilies Adjust according to your spice preference.
  • 1 piece Roma tomato Freshness enhances the broth's depth.
  • 7 ounces straw mushrooms Canned mushrooms are an excellent substitute.
  • 5 leaves culantro Fresh cilantro can be a substitute.
  • 15 pieces shrimp Use large shrimp for a satisfying bite.
Seasoning
  • 1 tablespoon fish sauce Substitute with soy sauce for a vegetarian option.
  • 0.5 tablespoon sugar Balance the sour flavors with brown sugar for deeper flavor if preferred.
  • 3.5 tablespoons freshly-squeezed lime juice Always opt for fresh lime juice.
  • 0.5 tablespoon Thai chili paste (nam prik pao) Optional, adds depth of flavor.

Method
 

Preparation
  1. Start by boiling 2 1/2 cups of water in a medium pot over medium heat (about 6-7 minutes should do).
  2. Prep your lemongrass by chopping off the roots and discarding the tough outer layer. Cut each stalk into 1-inch pieces.
  3. Hand-tear the kaffir lime leaves to preserve their oils.
  4. Thinly slice the galangal root; if tough to slice, pound it lightly.
  5. Peel the shallots and cut them in half.
  6. In a mortar, gently pound the lemongrass, galangal, and shallots until fragrant, then add them to the boiling water.
  7. Pound the chilies to release their heat.
  8. Cut the tomato into wedges and slice the mushrooms in half. Chop the culantro.
Cooking
  1. Once the broth has simmered for 10 minutes, add the tomato to the pot.
  2. Prepare the shrimp by peeling and deveining them.
  3. Once the water is boiling again, add the mushrooms and shrimp, cooking for about 2-3 minutes.
  4. Add in the fish sauce, sugar, chilies, and Thai chili paste. Taste and adjust flavors.
  5. Stir in the kaffir lime leaves, turn off the heat, and add the fresh lime juice.
Serving
  1. Transfer the soup into serving bowls and sprinkle with chopped culantro.

Notes

Tom Yum Goong retains freshness; can be stored in the fridge for up to 3 days or frozen (without shrimp) for up to a month.