Tom Yum Goong (Southern Vietnamese Hot and Sour Shrimp Soup)

About This Recipe

Tom yum is the aromatic, fiery, and tangy shrimp soup beloved across Southeast Asia. The broth is built on lemongrass, galangal, and fresh chili that create a complex, warming heat, balanced by lime juice and fish sauce. Plump shrimp are cooked in this broth along with mushrooms and tomatoes, creating a soup that's simultaneously comforting and invigorating. In southern Vietnam, it's often made with a coconut cream addition (tom yum cream) for richness. Rooted in the everyday cooking of Vietnamese kitchens, Tom Yum Goong (Southern Vietnamese Hot and Sour Shrimp Soup) balances technique and tradition: the shrimp, peeled is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the shrimp, peeled, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 500 gshrimp, peeled
• 4 stalkslemongrass, cut in 3-inch pieces
• 2 inchgalangal, sliced
• 4 leaveskaffir lime leaves
• 2 tbspfish sauce
• 1 tbsplime juice

Instructions

1. 1

   Simmer broth

   In a pot, bring 1 liter chicken or vegetable stock to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer 5 minutes until fragrant.

2. 2

   Add shrimp

   Add shrimp and simmer 3–4 minutes until pink and cooked through.

3. 3

   Add mushrooms and chili

   Add sliced mushrooms and fresh Thai chili (sliced). Simmer 2 more minutes.

4. 4

   Season

   Add fish sauce and lime juice. Taste and adjust seasoning. The soup should be hot, sour, salty, and aromatic.

Variations

• •

  Make it creamy with coconut milk (tom yum cream)

• •

  Add squid or fish

• •

  Use mushrooms only for a vegetarian version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best served fresh, but can be refrigerated 2 days and reheated gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions