Thai hot and sour shrimp soup with lemongrass, galangal, kaffir lime — fiery, fragrant, iconic.
Tom Yum Goong is Thailand's most famous soup — an electrifying hot and sour broth packed with shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, fish sauce, and chilies. Each spoonful delivers waves of citrus, heat, umami, and freshness. It's a celebration of Thai flavors at their boldest and most balanced.
Serves 4
Simmer shrimp shells in water 10 minutes. Strain out shells.
Bring stock back to boil. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer 5 minutes.
Add mushrooms and tomatoes. Cook 3 minutes.
Add shrimp and cook just until pink, 2 minutes.
Stir in fish sauce, lime juice, chili paste, and sugar. Taste and adjust — should be hot, sour, salty, and slightly sweet.
Ladle into bowls. Garnish with fresh cilantro. Serve immediately with jasmine rice.
Don't overcook the shrimp — they should be just barely opaque.
The soup should be aggressive in flavor — sour, hot, and salty all at once.
Tom Yum Nam Khon: add coconut milk for creamy version.
Tom Yum Gai: replace shrimp with chicken.
Best eaten fresh. Refrigerate up to 2 days, reheat gently.
Tom Yum has been eaten in central Thailand for centuries. Its name means 'spicy and sour', describing the soup's defining characteristics.
Galangal has a unique flavor that ginger can't replicate, but in a pinch use ginger — the dish will be different but still good.
Per serving (400g) · 4 servings total
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