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.
Serves 4
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.
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.
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.
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.
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.
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.
Buy shell-on, head-on shrimp if you can — the 10-minute shell stock is what separates restaurant tom yum from watery imitations.
Don't overcook the shrimp; two minutes at a gentle boil is genuinely enough.
Season off the heat and taste repeatedly — the final balance of lime, fish sauce, and chili is personal and should be aggressive, not polite.
Smash the chilies rather than chopping them to control heat while still releasing flavor; remove them early for a milder bowl.
Nam prik pao (Thai roasted chili paste) gives the broth its classic orange sheen and smoky-sweet depth — find it at any Asian grocery.
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'.
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.
Tom yum emerged from central Thailand's river communities, where freshwater prawns from the Chao Phraya basin met the herbs growing along its banks; the name simply combines 'tom' (to boil) and 'yum' (a sour-spicy mixing). It has been documented in Thai cookery since at least the 19th century and is now so emblematic that Thailand has campaigned for its UNESCO cultural heritage recognition.
In a pinch, yes — but know the trade-off. Galangal is sharper, piney, and almost citrus-medicinal, while ginger is warmer and sweeter, so the soup's character shifts noticeably. Many Asian groceries sell frozen or dried galangal, which works well in broths; frozen is much closer to fresh than dried. If you must use ginger, slice it thinly and use slightly less.
Nothing replicates them exactly, but a combination of lime zest and a small bay leaf gets within range for the broth's citrus aroma. Frozen makrut lime leaves, sold at most Asian markets, are nearly as good as fresh and keep for months — they're worth seeking out, since the leaves provide tom yum's signature floral perfume.
Street-style tom yum in Thailand is fiercely hot — often 8-10 bird's eye chilies per pot. This recipe's 5 smashed chilies gives a solid medium-hot. To reduce heat without losing flavor, keep the chilies whole and barely smashed, fish them out after 2 minutes of simmering, or drop to 2 chilies. The nam prik pao adds mild, smoky warmth rather than sharp heat.
Boiling the shrimp shells too hard or too long extracts bitterness and clouds the stock — keep it at a moderate simmer for just 10 minutes. Muddiness also comes from old lime juice or from boiling the soup after the lime goes in. Use freshly squeezed lime, season off the heat, and your broth should stay clear, fragrant, and bright.
Per serving (400g / 14.1 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →This recipe is featured in the following curated guides:
Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.