Tom Yum Goong

About This Recipe

Tom yum goong is Thailand's most famous export and a masterclass in the Thai pursuit of balance: a clear, electrifying broth built on a quick stock from the shrimp shells themselves, then charged with the holy trinity of Thai aromatics — bruised lemongrass, sliced galangal, and torn makrut lime leaves. Bird's eye chilies bring the 'tom' heat, fresh lime juice the 'yum' sourness, fish sauce the salt, and a spoonful of nam prik pao chili paste adds smoky depth and its signature orange shimmer. The shrimp poach in the finished broth for barely two minutes, staying plump and sweet. Served bubbling hot over jasmine rice, it wakes up every sense at once.

Ingredients

Serves 4

• 500 glarge shrimp, peeled, shells reserved
• 6 cupswater or chicken stock
• 3 stalkslemongrass, bruised and cut
• 5 slicesgalangal
• 6kaffir lime leaves, torn
• 5Thai bird's eye chilies, smashed
• 200 gstraw or oyster mushrooms, halved
• 2 mediumtomatoes, quartered
• 3 tbspfish sauce
• 3 tbsplime juice
• 1 tbspThai chili paste (nam prik pao)
• 1 tspsugar
• 1/4 cupfresh cilantro, chopped

Instructions

1. 1

   Make shrimp stock

   Rinse the reserved shrimp shells and heads, then simmer them in the water or stock for 10 minutes, pressing the heads with a spoon to release their sweet, briny juices. Strain and discard the shells, returning the now-amber liquid to the pot.

   The heads carry most of the flavor — if your shrimp came with them, never throw them away.

2. 2

   Add aromatics

   Bring the stock back to a boil and drop in the bruised lemongrass, galangal slices, torn lime leaves, and smashed chilies. Simmer 5 minutes so the broth absorbs their citrus and pepper oils; the aromatics flavor the soup but aren't meant to be eaten.

3. 3

   Add mushrooms and tomatoes

   Add the halved mushrooms and quartered tomatoes and cook 3 minutes, just until the mushrooms are tender and the tomatoes begin to soften at the edges while still holding their shape and adding gentle acidity.

4. 4

   Add shrimp

   Slide in the shrimp and poach about 2 minutes, only until they curl loosely and turn opaque pink. Pull the pot off the heat the moment they're done — residual heat finishes them.

   A shrimp curled into a tight 'O' is overcooked; aim for a relaxed 'C' shape.

5. 5

   Season

   Off the heat, stir in the fish sauce, lime juice, nam prik pao, and sugar. Taste and adjust boldly: tom yum should hit hot, sour, and salty all at once, with sweetness only as a quiet background note.

   Always add lime juice off the boil — cooking it turns the brightness flat and bitter.

6. 6

   Serve

   Ladle into deep bowls, making sure each gets shrimp, mushrooms, and tomato, and shower with fresh cilantro. Serve immediately and steaming, with jasmine rice on the side to temper the heat between spoonfuls.

Variations

• •

  Tom yum nam khon: stir in 1/2 cup of evaporated milk or coconut milk at the end for the creamy, richer Bangkok-style version.

• •

  Tom yum gai: swap the shrimp for thin-sliced chicken thigh, simmered 5-6 minutes.

• •

  Tom yum talay: use a seafood medley of shrimp, squid, and mussels.

• •

  Add instant noodles to the finished broth for the beloved Thai late-night 'tom yum mama'.

Storage

Tom yum is at its peak the moment it's made — lime brightness fades and shrimp toughen with time. Refrigerate leftovers up to 2 days and reheat gently without boiling, refreshing with a squeeze of lime before serving.

Frequently Asked Questions